Description
A vibrant bowl combining charred corn, lime, and pan-seared chicken over fluffy rice — a quick and flavorful weeknight meal.
Ingredients
- 2 large Chicken breasts
- 3 tbsp fresh Coriander, chopped
- 1 1/2 cups Corn, frozen or canned (thawed/drained)
- 1 clove Garlic, minced
- 1/2 tsp Garlic powder
- 1 Lime (zest and juice)
- 1/4 cup Red onion, finely diced
- 1 tbsp Mayonnaise
- 2 cups Rice, cooked white
- 1 tsp Chili powder
- 2 tbsp Olive oil or avocado oil
- 1 tsp Smoked paprika
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
Instructions
- Cook the rice according to package directions and keep it warm.
- Season the chicken with salt, pepper, chili powder, garlic powder, and smoked paprika. Pan-sear in a skillet with oil until fully cooked, about 12–14 minutes. Let rest before slicing.
- Sauté garlic and red onion in the same skillet until fragrant (2–3 minutes).
- Add corn to the skillet and cook until heated through and slightly charred (3–4 minutes). Squeeze in lime juice and add zest, seasoning to taste.
- In a small bowl, whisk together Greek yogurt, mayonnaise, and remaining lime juice until smooth.
- Assemble the bowls with rice, corn mixture, and sliced chicken. Drizzle with yogurt-mayo sauce and top with coriander.
Notes
Use avocado oil for a higher smoke point. For dairy-free, replace Greek yogurt with dairy-free yogurt and use vegan mayo.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mexican