Description
A delicious chicken and rice bowl topped with fresh ingredients.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup jasmine or basmati rice
- 1 cup fresh or frozen corn
- 1 large avocado
- ¼ cup cilantro, chopped
- 1 lime, juiced
- ½ cup Cotija or feta cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons sour cream
- 1 tablespoon mayo
- A squeeze of fresh lime juice
- A pinch of chili powder
Instructions
- Cook the rice according to the package instructions. While it cooks, you can multitask and prepare the rest of your ingredients—talk about efficiency!
- Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor. Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink.
- In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor.
- Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.
- Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.
Notes
- Substitute chicken with turkey or tofu for a protein alternative.
- Quinoa or cauliflower rice can be used for a healthier or low-carb option.
- Use fresh lime juice for better flavor.
- Dairy-free cheese can be used for a vegan twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg