High Protein Chicken Bowl
A wholesome and simple dish combining tender chicken, fluffy rice, and vibrant flavors with a creamy yogurt sauce.
Ingredients
For the chicken and bowl
- 2 large chicken breasts, cut into bite-size cubes About 1.5 lbs total
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- to taste salt and pepper
- 1 lime juiced
- 0.25 cup red onion, thinly sliced
- 2 tbsp chopped cilantro
For the sauce
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 lime juice and zest
- 1 tbsp finely chopped cilantro
Instructions
Preparation
- Cut the chicken breasts into bite-size cubes and season them with salt, pepper, smoked paprika, chili powder, and garlic powder.
Cooking
- Heat the skillet over medium heat and add the olive oil (or avocado oil).
- Add the seasoned chicken cubes to the skillet and sauté until browned and fully cooked, stirring occasionally.
- In a mixing bowl, combine the plain Greek yogurt, mayonnaise, minced garlic, lime juice, lime zest, and finely chopped cilantro, then whisk until smooth.
- Once the chicken is done, stir in the cooked rice and corn kernels until heated through.
- Scoop the chicken and rice mixture into bowls and top with red onion and chopped cilantro. Drizzle with the prepared sauce.
Notes
You can store leftovers in the fridge for 3–4 days. Consider freezing portions for longer storage. Adjust lime juice according to taste or add a pinch of cayenne for heat.