Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lime, juiced
  • 1.5 cups long-grain brown rice
  • 3 cups water
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups cherry tomatoes, quartered
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 1 clove garlic, minced

Instructions:

  1. Combine brown rice, water, and salt in a pot. Bring to a boil, then simmer covered until tender. Remove from heat and stir in lime juice and chopped cilantro.
  2. Toss cubed chicken breast with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice.
  3. Heat a large non-stick skillet over medium-high heat and sear chicken until cooked through and golden brown.
  4. In a mixing bowl, combine drained black beans, thawed corn, quartered cherry tomatoes, diced red onion, and chopped cilantro.
  5. In a separate small bowl, whisk together non-fat Greek yogurt, lime juice, sriracha, and minced garlic.
  6. Allow rice and chicken to cool to room temperature to prevent moisture migration.
  7. Divide the rice, chicken, and salsa mix evenly across 4 airtight containers and drizzle with the Greek yogurt dressing.