Description of this recipe: This Fiesta Chicken Bowl with Roasted Corn Salsa is a vibrant and flavorful dish that’s perfect for a weeknight meal or a weekend gathering. It features juicy, seasoned chicken, fluffy rice, and a bright, smoky roasted corn salsa, all brought together with a zesty lime dressing. It’s a healthy, customizable, and incredibly satisfying bowl that will quickly become a family favorite.
Why you will love this recipe: You’ll adore this recipe because it’s a flavor explosion in every bite! The chicken is tender and packed with savory spices, while the roasted corn salsa adds a delightful sweetness and smoky char. The lime dressing ties everything together with a refreshing tang, and the flexibility to add your favorite toppings makes it a dish that everyone can enjoy. It’s also relatively quick and easy to prepare, making it ideal for busy weeknights when you crave a delicious and nutritious meal. Plus, it’s naturally gluten-free!
Ingredients:
For the Chicken:
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and freshly ground black pepper, to taste
For the Roasted Corn Salsa:
2 ears of corn, shucked (or 2 cups frozen corn, thawed)
1 tablespoon olive oil
1/2 red onion, finely diced
1 red bell pepper, finely diced
1 jalapeño, seeded and minced (optional, for heat)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Rice:
2 cups cooked rice (white, brown, or cauliflower rice)
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
For the Lime Dressing:
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey or agave nectar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional Toppings:
Avocado slices
Black beans
Shredded cheddar or Monterey Jack cheese
Sour cream or Greek yogurt
Pico de gallo
Hot sauce
Preparation:
Step 1: Prepare the Chicken Marinade. In a medium bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
Step 2: Marinate the Chicken. Place the cubed chicken in the bowl with the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be.
Step 3: Roast the Corn (if using fresh corn). Preheat your grill or broiler to medium-high heat. Brush the shucked corn with olive oil and grill or broil for about 10-15 minutes, turning occasionally, until the kernels are slightly charred. Once cool enough to handle, cut the kernels off the cob with a sharp knife. If using frozen corn, thaw it and pat it dry.
Step 4: Prepare the Roasted Corn Salsa. Heat a large skillet over medium heat. Add the olive oil, red onion, and bell pepper, and sauté for about 5-7 minutes, until softened. Add the corn kernels (freshly cut or thawed) and jalapeño (if using) and cook for another 3-5 minutes, stirring occasionally, until the corn is lightly browned. Remove from heat and stir in the cilantro, lime juice, salt, and pepper.
Step 5: Cook the Chicken. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Make sure the internal temperature reaches 165°F (74°C).
Step 6: Prepare the Lime Dressing. In a small bowl, whisk together the olive oil, lime juice, honey or agave nectar, Dijon mustard, salt, and pepper.
Step 7: Assemble the Bowls. Divide the cooked rice among bowls. Top with the cooked chicken, roasted corn salsa, and your desired toppings. Drizzle with the lime dressing.
Serving Suggestions: Serve immediately and enjoy! These bowls are fantastic as a main course for lunch or dinner. They can also be packed for meal prep or picnics.
Tips:
- To save time, you can use pre-cooked rotisserie chicken instead of cooking your own. Simply shred the chicken and toss it with the marinade.
- For a spicier salsa, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- If you don’t have fresh cilantro, you can use dried cilantro, but the flavor will be less vibrant. Use about 1 teaspoon of dried cilantro for every 1/4 cup of fresh cilantro.
- The roasted corn salsa can be made ahead of time and stored in the refrigerator for up to 3 days.
- Get creative with your toppings! Other great additions include pickled onions, shredded lettuce, or crumbled tortilla chips.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information: (Approximate, per serving, without toppings)
Calories: 450
Protein: 35g
Sodium: 500mg
Conclusion: The Fiesta Chicken Bowl with Roasted Corn Salsa is a delicious and versatile meal that’s sure to please. The combination of savory chicken, sweet and smoky salsa, and tangy lime dressing creates a symphony of flavors that’s both satisfying and healthy. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing party dish, this recipe is a winner. Feel free to adjust the ingredients and toppings to suit your preferences and dietary needs. Enjoy!
Questions and Answers:
Q1: Can I make this recipe vegetarian or vegan?
A1: Absolutely! To make it vegetarian, substitute the chicken with grilled halloumi cheese, black beans, or a plant-based chicken alternative. For a vegan version, use a plant-based chicken alternative, agave nectar instead of honey in the dressing, and omit the cheese or use a vegan cheese substitute.
Q2: Can I use canned corn instead of fresh or frozen?
A2: Yes, you can use canned corn. Be sure to drain and rinse it well before adding it to the salsa. However, keep in mind that fresh or frozen corn will provide a better texture and flavor. If using canned corn, you might consider adding a touch of smoked paprika to enhance the smoky flavor.
Q3: How long will the leftovers last?
A3: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice separately before assembling the bowls. The roasted corn salsa can be eaten cold or warmed up slightly.
Q4: Can I meal prep this recipe?
A4: Yes, this recipe is perfect for meal prepping! Cook the chicken, rice, and roasted corn salsa ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply assemble the bowls and add your favorite toppings. Prepare the lime dressing fresh for the best flavor.
Q5: What if I don’t have a grill or broiler to roast the corn?
A5: If you don’t have a grill or broiler, you can roast the corn in the oven. Preheat your oven to 400°F (200°C), brush the shucked corn with olive oil, and bake for about 20-25 minutes, turning halfway through, until the kernels are slightly charred. Alternatively, you can simply sauté the corn kernels in a skillet with the other vegetables for the salsa.
