Ingredients:

  • 1 lb boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1 tsp chipotle powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked basmati or brown rice
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp butter
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded red cabbage
  • 1 medium avocado, diced
  • 1/2 cup Greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Toss them in a bowl with olive oil, chipotle powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  2. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3-4 minutes until a dark golden-brown crust forms, then flip and cook for another 3 minutes until cooked through. Remove from heat and let rest for 2 minutes.
  3. In a medium bowl, combine warm cooked rice with melted butter, lime juice, and chopped cilantro. Stir gently until fragrant and fluffy.
  4. Prepare the dressing by whisking together Greek yogurt, lime juice, olive oil, and minced garlic. Season with salt and pepper to taste.
  5. Assemble the bowls by dividing the cilantro lime rice among four bowls. Top each with seared chicken, black beans, corn, cherry tomatoes, shredded cabbage, and diced avocado.
  6. Drizzle the creamy dressing over each bowl before serving.