Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup brown rice
- 2 ears fresh corn, grilled or roasted
- 1 medium red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse brown rice under cold water until clear. In a saucepan, combine rice and 2 cups water; bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes until tender.
- While rice cooks, heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, cumin, and paprika; cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F. Remove from skillet and let rest.
- In the same skillet, sauté chopped red bell pepper and corn until peppers are soft and corn is slightly charred.
- Slice the rested chicken into strips; layer brown rice in bowls and top with chicken, sautéed vegetables, and cilantro.
- Drizzle lime juice over each bowl before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 75mg