Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 1.5 cups long-grain white rice, rinsed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen or charred corn
  • 2.25 cups low-sodium chicken broth
  • 1 cup chunky salsa
  • 0.5 cup non-fat Greek yogurt
  • 1 tbsp lime juice
  • 0.5 tsp chipotle powder
  • 1 tbsp fresh cilantro, minced

Instructions:

  1. Toss the bite-sized chicken pieces with smoked paprika, cumin, garlic powder, and salt until evenly coated.
  2. Heat avocado oil in a 12-inch deep skillet over medium-high heat. Add chicken in a single layer and sear for 5 minutes until golden and crackling. Remove chicken from the pan and set aside (it will finish cooking later).
  3. In the same skillet, add the diced onion and sauté for 2 minutes using the 'Maillard Foundation' method to deglaze the chicken fond. Add the minced garlic and dry rice, stirring for 2 minutes to toast the grains and coat them in the remaining fats.
  4. Stir in the black beans, corn, chicken broth, and salsa. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  5. Apply the 'Carry-Over Heat Strategy': Remove the lid, nestle the seared chicken back into the rice, and cover again. Let it steam for the final 5 minutes until the liquid is fully absorbed and chicken reaches 165°F.
  6. While the rice rests, whisk together Greek yogurt, lime juice, chipotle powder, and cilantro. Drizzle over the bowls before serving.