Fiesta Lime Chicken Power Bowl with Chipotle-Lime Crema

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 limes, juiced (divided)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2 cups cooked brown rice or quinoa
• 1 (15-ounce) can black beans, rinsed and drained
• 1.5 cups frozen corn, thawed but not cooked
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped fresh cilantro
• 1 large avocado, diced
• 4 cups mixed spring greens or romaine lettuce
• For the Chipotle-Lime Crema:
• 1/2 cup plain Greek yogurt or sour cream
• 1-2 chipotle peppers in adobo sauce, minced (start with 1 for less heat)
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Pinch of salt

Instructions

1. Prepare the Chicken: In a medium bowl, combine the chicken cubes, 1 tablespoon olive oil, half of the lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss until the chicken is evenly coated and smells wonderfully aromatic with spices. Let it marinate for at least 10 minutes while you prepare other ingredients.
2. Cook the Corn: Heat a large skillet or grill pan over medium-high heat. Add the thawed corn kernels without any oil. Cook, stirring occasionally, for 5-7 minutes until the corn is slightly charred and some kernels pop, releasing a sweet, smoky aroma. Remove from the skillet and set aside.
3. Cook the Chicken: Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Once shimmering, add the marinated chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown, cooked through, and releases a savory, slightly spicy fragrance. The internal temperature should reach 165°F (74°C). Remove from heat and squeeze the remaining lime juice over the warm chicken, listening to the satisfying sizzle.
4. Make the Chipotle-Lime Crema: In a small bowl, whisk together the Greek yogurt (or sour cream), minced chipotle peppers, lime juice, olive oil, garlic powder, and a pinch of salt until smooth and creamy. Taste and adjust spice level as desired. You'll notice a delightful tang and a subtle heat awakening your senses.
5. Assemble the Bowls: Divide the mixed spring greens among four serving bowls. Artfully arrange sections of cooked brown rice/quinoa, black beans, charred corn, diced red bell pepper, sliced red onion, and halved cherry tomatoes over the greens. Top each bowl generously with the cooked Fiesta Lime Chicken and diced avocado. Finally, drizzle generously with the Chipotle-Lime Crema and sprinkle with fresh cilantro, adding a vibrant burst of green. The colors will be so enticing, a true feast for the eyes!