Flavor-Packed Mexican Chicken Bowls

1. Dice up your chicken into bite-sized pieces and place in a mixing bowl or on a tray. Spray with olive oil then season with salt, black pepper, garlic powder, chili powder, cumin, dried oregano, and smoked paprika. Mix until well combined.

2. To cook the chicken, place into an oiled skillet set on medium high heat. Let sear until the chicken reaches 165 (F) internally. Remove once done and set off to the side.

3. In the same pan on medium heat, spray with oil then toss in the diced yellow onion and diced bell pepper and let sear until caramelized. Once there, toss in corn kernels and let sear until they develop color too. Once there, turn the heat to low, then add in the minced garlic and let toast until the garlic becomes slightly brown.

4. Once there, mix everything together, then add in the non-fat Greek yogurt, pepper jack cheese, and cooked chicken. Mix until everything is well combined and melted.

5. To make the sauce, add non-fat Greek yogurt, 1 4 oz can of diced green chilis, 1/2 diced jalapeno without seeds, 1 ranch seasoning packet, chopped cilantro, lime juice, and salt to a blender, and blend until smooth. Place in refrigerator until chilled.

6. To cook the rice, simply add the rice to a sauce pan and cover with the recommended amount of water (generally 2x the rice amount) – let simmer until done. Remove from the heat, then add in chopped cilantro and lime juice. Mix until well combined.

7. To prep, combine both the rice and the cooked chicken and vegetables together. Add to each of your containers, then top with your sauce and optionally, some cotjia cheese and chopped cilantro. Enjoy 🙂