Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (about 4 ears)
- 1 cup long-grain white rice (jasmine preferred)
- 2 tbsp freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 2 tsp chili powder
- 1/2 cup sour cream (or Greek yogurt)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season chicken breasts with salt, pepper, and chili powder. Let marinate while preparing other ingredients.
- Cook rice in a pot by boiling water and adding rice. Cover and simmer on low for about 18 minutes or until fluffy.
- Heat olive oil in a skillet over medium-high heat. Grill or sauté chicken for 6-7 minutes per side until golden brown and fully cooked.
- Slice corn off the cob and sauté in the same skillet until slightly charred, enhancing its natural sweetness.
- In a large bowl, combine fluffy rice, sliced chicken, sautéed corn, lime juice, and cilantro; toss gently to mix well.
- Serve in bowls topped with sour cream or Greek yogurt and extra lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg