Description
A delightful rice bowl filled with tender chicken, sweet corn, creamy avocado, and fresh herbs, all tossed in a zesty lime dressing.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup jasmine or basmati rice
- 1 cup fresh or frozen corn
- 1 large avocado
- 0.25 cup fresh cilantro (chopped)
- 1 lime (juiced)
- 0.5 cup cotija or feta cheese
- 1 teaspoon chili powder
- 1 splash olive oil (for cooking)
- Salt and pepper (to taste)
Instructions
- Start by cooking the rice according to package instructions.
- Season the chicken breasts generously with salt, pepper, and chili powder.
- Heat a skillet over medium heat, add olive oil, and cook the seasoned chicken for 5-7 minutes on each side until fully cooked.
- Add the corn to the skillet and sauté for 3-5 minutes until warmed through.
- Remove the chicken from the skillet and let it rest before chopping into bite-sized pieces.
- In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, fresh cilantro, and lime juice; toss well.
- Divide the mixture into serving bowls and top with slices of avocado and feta or cotija cheese.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg