Description
A flavorful and nutritious rice bowl featuring tender chicken, sweet corn, and zesty lime, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 medium boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small red onion (diced)
- 2 cloves garlic (minced)
- Juice of 1 lime
- 1/4 cup Greek yogurt (or sour cream)
- 1/4 cup Cotija cheese or feta (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (sliced)
Instructions
- Prepare the rice according to package instructions and keep warm.
- Season chicken breasts with salt, pepper, chili powder, and cumin. Cook in a skillet with olive oil for 6-8 minutes on each side until golden and cooked through. Let rest for 5 minutes, then slice.
- In the same skillet, sauté corn and diced onion in remaining oil until charred (about 5-7 minutes), then add minced garlic and cook for another 1-2 minutes.
- In a large bowl, combine cooked rice, corn mixture, and lime juice, tossing gently to mix.
- Divide rice mixture into bowls, top with sliced chicken, avocado, Greek yogurt, and Cotija or feta cheese, and garnish with cilantro.
- Serve immediately with lime wedges.
Notes
For a different protein, swap chicken for shrimp or tofu. Add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg