Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked long-grain white rice
  • 3 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp butter, melted
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup sour cream
  • 1 tsp sriracha
  • 1 pinch salt

Instructions:

  1. In a medium bowl, toss the cubed chicken breast with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat a large non-stick skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3–4 minutes until a mahogany-colored crust forms. Flip and cook for another 3 minutes until cooked through. Remove chicken to a plate immediately to rest.
  3. Fluff the cooked rice and fold in the melted butter, 2 tablespoons of lime juice, and chopped cilantro.
  4. In a small ramekin, whisk together the sour cream, remaining 1 tablespoon of lime juice, sriracha, and a pinch of salt until velvety.
  5. Divide the cilantro lime rice among four bowls. Arrange the seared chicken, black beans, corn, diced avocado, tomatoes, and red onion on top.
  6. Drizzle the creamy Mexican bowl sauce over each bowl before serving.