Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (or frozen corn)
- 1 small red onion, diced
- ½ cup fresh cilantro, chopped
- 1 cup full-fat sour cream (or Greek yogurt)
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper. Cook in a skillet over medium heat for 5-7 minutes per side until golden brown.
- In the same skillet, add diced red onion and sauté until soft. Add fresh corn and sauté for another 3-4 minutes.
- In a bowl, mix sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Slice cooked chicken into bite-sized pieces. Layer rice or quinoa at the bottom of bowls, followed by chicken and corn mixture.
- Drizzle sauce over each bowl and top with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 590
- Sugar: 6g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg