Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 packet (approx. 1 oz/28g) taco seasoning mix (low sodium preferred)
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) sour cream (full-fat or low-fat)
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60ml) chopped fresh cilantro
  • 2 tbsp (30ml) lime juice (from about 1-2 limes)
  • 1 clove garlic, minced
  • 1/4 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 2 cups (400g) cooked rice (white or brown), prepared according to package directions
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (150g) corn kernels (fresh, frozen, or canned)
  • 1 avocado, pitted, peeled, and diced
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (30g) red onion, thinly sliced
  • Optional toppings: shredded lettuce, shredded cheese (cheddar or Monterey Jack), salsa, hot sauce, pickled jalapenos

Instructions:

  1. In a medium bowl, whisk together the sour cream, mayonnaise, cilantro, lime juice, garlic, salt, and pepper. Set aside. Give it a taste and adjust seasoning if needed.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides.
  3. Sprinkle the taco seasoning mix over the chicken. Add the water and stir to combine. Bring to a simmer, then reduce heat and cook until the chicken is cooked through and the sauce has thickened slightly (internal temp 165F).
  4. Divide the cooked rice among four bowls. Top with the seasoned chicken, black beans, corn, avocado, cherry tomatoes, and red onion.
  5. Drizzle each bowl with the cilantro-lime dressing and add any additional toppings you desire. Serve immediately.