Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) chili powder
  • 1/2 tsp (2.5 ml) cumin
  • 1/4 tsp (1.25 ml) garlic powder
  • 1/4 tsp (1.25 ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup (200g) brown rice, uncooked
  • 2 cups (475ml) water or chicken broth
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen corn kernels
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup (5g) chopped fresh cilantro
  • 1 ripe avocado
  • 1/4 cup (60 ml) plain Greek yogurt (2% or whole milk)
  • 2 tbsp (30ml) lime juice, freshly squeezed
  • 1 tbsp (15ml) water (or more, to thin)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sear chicken breasts in a pot with olive oil over medium-high heat. Season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Add water or broth and simmer until cooked through (internal temperature reaches 165°F/74°C).
  2. Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot to soak up the flavorful broth.
  3. Combine brown rice and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed.
  4. While the rice cooks, sauté the diced red bell pepper and red onion in a skillet until slightly softened. Add the frozen corn and cook until heated through.
  5. Combine avocado, Greek yogurt, lime juice, and water in a blender or food processor. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper.
  6. Divide cooked rice among four bowls. Top with shredded chicken, black beans, sautéed vegetables, and fresh cilantro.
  7. Drizzle generously with avocado crema and garnish with lime wedges and hot sauce, if desired.