Description
A vibrant and wholesome Shredded Chicken & Rice Bowl featuring tender, seasoned chicken breasts shredded and layered over fluffy rice. Topped with fresh corn, creamy avocado slices, cherry tomatoes, shredded cheese, and cilantro, this dish is finished with a dollop of sour cream or Greek yogurt and a drizzle of your favorite sauce for a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth (for cooking the chicken)
For the Rice
- 1 cup white or brown rice (depending on preference)
- 2 cups water or chicken broth (for cooking the rice)
- Salt, to taste
Toppings and Garnishes
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (cheddar, Mexican blend, or any cheese of your choice)
- 1/4 cup cilantro, chopped
- Lime wedges, for garnish
- Sour cream or Greek yogurt (optional, for topping)
- Your favorite dressing or sauce (e.g., salsa, ranch, or a creamy chipotle sauce)
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, paprika, salt, and pepper for a flavorful base.
- Cook Chicken Thoroughly: Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Rest and Shred Chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juices, then shred using two forks.
- Cook the Rice: In a medium saucepan, combine rice, water or chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer. Cook white rice for 15-20 minutes or brown rice for 35-40 minutes until liquid is absorbed and rice is tender.
- Fluff Rice: Fluff the cooked rice with a fork to separate grains and prepare for serving.
- Prepare the Toppings: While chicken and rice cook, heat corn (if frozen or canned) in a small skillet or microwave. Slice avocado, halve cherry tomatoes, chop cilantro, and ready your desired sauces or dressings.
- Assemble the Bowls: Divide rice evenly among bowls. Top each bowl with shredded chicken, corn, avocado slices, cherry tomatoes, shredded cheese, and cilantro.
- Add Optional Toppings: Add a dollop of sour cream or Greek yogurt if desired for creaminess.
- Drizzle Sauce: Drizzle your choice of dressing or sauce (such as salsa, ranch, or creamy chipotle) over the top to enhance flavors.
- Garnish and Serve: Garnish bowls with lime wedges for a bright citrus finish and serve immediately for a satisfying meal.
Notes
- Use chicken thighs for extra juiciness and flavor.
- Brown rice takes longer to cook but adds a nuttier taste and more fiber.
- Frozen or canned corn should be heated through before adding to ensure freshness.
- Adjust seasoning to taste for salt and pepper.
- Swap shredded cheese for a vegan alternative to make this dish dairy-free.
- Squeeze lime juice over the bowl for added zest before eating.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly.
