Chilli Lime Chicken Rice Bowls

gluten-free ⓘ

8 meals

From a reel by CookwithPat — watch the original

Ingredients

• 2 lb 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 all seasonings. Sauté over medium-high heat for 8 to 10 minutes until the chicken is browned and fully cooked.
2. Prepare the jasmine rice according to the package instructions. Once cooked, mix in the lime juice, cilantro, and a pinch of salt.
3. Char the corn in a pan until lightly toasted, and warm the drained black beans.
4. Whisk together the Greek yogurt, light mayo, hot sauce, lime juice, garlic powder, and salt until the sauce is smooth.
5. Assemble the bowls by portioning the rice into 8 servings. Add the chicken, corn, black beans, and diced red pepper. Top with the prepared sauce and extra cilantro if desired.