Chilli Lime Chicken Rice Bowls

gluten-free ⓘ

8 meals

From a reel by CookwithPat — watch the original

Ingredients

• 2 Ib chicken breast, diced
• 3 tbsp Cholula Chili Lime Hot Sauce
• 2 tsp chili powder
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp salt
• Juice of 1 lime
• 2 cups jasmine rice (dry)
• Juice of 1 lime
• 2 tbsp chopped cilantro
• 1½ cups corn
• 1 can black beans, drained & rinsed
• 1 red bell pepper, diced
• 1 cup 0% Greek yogurt
• 2 tbsp light mayo
• 2-3 tbsp Cholula Chili Lime Hot Sauce
• Juice of ½ lime
• 1 tsp garlic powder
• Pinch of salt

Instructions

1. Combine the diced chicken with the hot sauce, lime juice, and spices.
2. Sauté the chicken over medium-high heat for 8 to 10 minutes until fully cooked and browned.
3. Prepare the jasmine rice according to the package instructions, then mix in lime juice, cilantro, and a pinch of salt.
4. Char the corn in a pan, and warm the black beans.
5. Whisk together the yogurt, mayo, hot sauce, lime juice, garlic powder, and salt to create the sauce.
6. Assemble the bowls by portioning rice into 8 servings and topping with chicken, corn, beans, and red pepper. Garnish with sauce and extra cilantro.