Description
A build-your-own bowl with spice-rubbed chicken, cilantro-lime brown rice, beans, vegetables, avocado, and a bright Greek yogurt sauce.
Ingredients
Scale
- 1 1/2 cups uncooked brown rice, rinsed
- 3 cups water or low-sodium chicken broth
- 1 teaspoon kosher salt, divided
- 2 tablespoons fresh lime juice, divided
- 1/3 cup chopped fresh cilantro, divided
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups corn kernels, thawed if frozen
- 2 cups chopped romaine lettuce
- 2 medium tomatoes, diced
- 1/4 small red onion, finely diced
- 1 ripe avocado, diced
- 3/4 cup plain Greek yogurt
- 1 small garlic clove, finely grated
- 1 to 2 tablespoons water, as needed
- Lime wedges, for serving
Instructions
- Cook the rice: Combine the rinsed brown rice, water or broth, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook according to the package timing until tender. Rest covered for 10 minutes, then fluff with 1 tablespoon lime juice and half of the cilantro.
- Season the chicken: Pat the chicken dry and, if the breasts are very thick, slice them horizontally into thinner cutlets. Rub with olive oil, cumin, smoked paprika, chili powder, garlic powder, black pepper, and the remaining 1/2 teaspoon salt.
- Cook the chicken: Heat a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, adjusting the heat to prevent scorching, until browned and the thickest part reaches 165°F / 74°C. Transfer to a board and rest for 5 minutes before slicing.
- Warm the beans and corn: Add the beans and corn to the warm skillet with 2 tablespoons water. Stir for 3 to 4 minutes until hot, scraping up the seasoned browned bits. Keep the beans and corn separate if you prefer distinct bowl sections.
- Make the fresh salsa: Combine the diced tomatoes, red onion, 1 tablespoon chopped cilantro, and a squeeze of lime in a small bowl. Season lightly with salt and let it stand while the remaining components are prepared.
- Mix the sauce: Stir together the Greek yogurt, remaining 1 tablespoon lime juice, grated garlic, and remaining cilantro. Add water 1 tablespoon at a time until the sauce is easy to drizzle.
- Build the bowls: Divide the cilantro-lime rice among four bowls. Arrange the beans, corn, romaine, tomato salsa, avocado, and sliced chicken in distinct sections over the rice.
- Finish and serve: Spoon or drizzle the lime yogurt sauce over each bowl. Serve with lime wedges and adjust the seasoning only after all the components are combined.
Notes
For meal prep, cool the rice and chicken promptly, refrigerate the hot components separately from the lettuce, salsa, avocado, and sauce, and reheat only the rice, beans, corn, and chicken.