Ingredients
Lime rice
- 300 g long-grain white rice
- 600 ml chicken or vegetable stock
- 2 limes
- 1 tsp salt
- 15 g fresh coriander, chopped
Seasoned chicken
- 700 g chicken breast fillets
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
Corn salsa
- 300 g corn kernels (frozen or fresh)
- 1 red capsicum, finely diced
- ½ red onion, finely diced
- 1 jalapeño, deseeded and minced (optional)
- 30 g fresh coriander, chopped
- 2 limes
- 1 tbsp olive oil
- ½ tsp salt
To serve
- 400 g tinned black beans, drained and rinsed
- 200 g Greek yoghurt or sour cream
- 2 tbsp salsa (mild or hot, to taste)
- 100 g shredded cheddar (optional)
- 1 avocado, sliced
- handful of rocket or cos lettuce leaves
Method
Cook the lime rice
Rinse the rice under cold water until the water runs clear, about 1 minute.
Add rice, stock, and salt to a large saucepan. Bring to a boil over high heat, then reduce to low, cover with a lid, and simmer for 15 minutes until the liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Zest both limes into the rice, then squeeze the juice from 1 lime over the top. Fold in the coriander. Taste and adjust salt if needed. Set aside.
Cook the chicken
Pat the chicken breasts dry with paper towel. Mix the paprika, cumin, garlic powder, onion powder, salt, pepper, and oregano in a small bowl.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat the olive oil in a large frying pan over medium-high heat. Once shimmering, add the chicken and cook for 6–7 minutes on the first side, until golden and starting to brown at the edges.
Flip and cook for another 6–8 minutes on the second side, until cooked through (internal temperature 75°C if you have a thermometer). Transfer to a cutting board and rest for 5 minutes.
Shred the chicken into bite-sized pieces using two forks or your hands.
Make the corn salsa
If using frozen corn, thaw it by running under warm water for 30 seconds, then pat dry.
In a mixing bowl, combine the corn, diced capsicum, red onion, and jalapeño (if using).
Zest one lime into the bowl, then squeeze the juice of both limes over the mixture. Add the coriander, olive oil, and salt.
Toss gently until combined. Taste and adjust seasoning if needed. Set aside.
Assemble the bowls
Divide the lime rice evenly among four bowls, creating a base.
Arrange the shredded chicken on top of the rice in each bowl.
Spoon the warm black beans to one side of each bowl.
Add a generous handful of rocket or lettuce leaves to the side.
Top with corn salsa, sliced avocado, and a dollop of Greek yoghurt mixed with salsa.
Sprinkle with cheddar if using, and serve immediately with extra lime wedges on the side.
