Ingredients
Scale
- 2 medium chicken breasts (boneless and skinless)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons olive oil
- 1 small red onion (diced)
- 2 cloves garlic (minced)
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 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)
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions and set aside.
- Season the chicken with salt, pepper, chili powder, and cumin. Sauté in olive oil over medium-high heat until golden brown and cooked through. Let rest before slicing.
- In the same skillet, cook corn kernels and diced onion until lightly charred. Add minced garlic towards the end.
- Combine cooked rice with the corn-onion mixture and lime juice in a large bowl.
- Assemble bowls by topping rice with chicken slices, avocado, Greek yogurt or sour cream, crumbled cheese, and cilantro.
- Serve immediately with extra lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 80mg