Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn, husked
- 1 cup jasmine rice
- 2 tbsp lime juice (freshly squeezed)
- 1/4 cup cilantro, chopped
- 1 tsp chili powder
- 1/2 cup sour cream or Greek yogurt
- 1 ripe avocado, sliced
- Salt & pepper to taste
- 2 tbsp olive oil (for cooking)
Instructions
- Marinate chicken breasts in lime juice, chili powder, salt, and pepper for at least 30 minutes.
- Rinse jasmine rice under cold water until clear. In a saucepan, combine with 2 cups water; bring to a boil then simmer on low for about 15 minutes until fluffy.
- Preheat the grill over medium-high heat. Grill corn for approximately 10 minutes, turning occasionally until charred and tender.
- In a skillet over medium heat, add olive oil and cook marinated chicken breasts for about 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Slice grilled chicken into strips. Assemble bowls with jasmine rice as the base followed by sliced chicken, grilled corn kernels, diced avocado, dollops of sour cream or yogurt, and fresh cilantro.
- Squeeze additional lime juice over each bowl before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 620
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 100mg