Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup sweet corn (fresh or frozen)
- 1 cup long-grain white rice
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- ¼ cup fresh cilantro (optional)
- ½ cup sour cream or Greek yogurt
- 1 ripe avocado, sliced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare ingredients by chopping chicken into bite-sized pieces.
- Cook rice: Combine 1 cup rice with 2 cups water and a pinch of salt in a saucepan. Boil, then reduce heat and cover until tender (about 15 minutes).
- Sauté chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook until golden brown (6-8 minutes).
- Add corn & spices: Stir in sweet corn and chili powder; cook for an additional 2-3 minutes.
- Combine: Fluff the cooked rice with a fork, then add it to the skillet along with lime juice; mix well.
- Serve: Divide into bowls, topping each with sour cream or yogurt, avocado slices, cilantro, and extra lime if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 540
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg