Description
A delicious chicken and rice bowl topped with sautéed corn, avocado, and cheese.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 2 cups corn (fresh, frozen, or canned)
- 1 ripe avocado, diced
- Juice of 1 lime
- Cotija cheese and cilantro for garnish
Instructions
- Preheat a skillet over medium-high heat. Season chicken with olive oil and spices. Cook for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest before slicing.
- In the same skillet, sauté corn for 3-4 minutes until charred; stir in lime juice.
- In a bowl, layer rice, sliced chicken, sautéed corn, and diced avocado.
- Top with cotija cheese and cilantro before serving.
Notes
- Feel free to use leftover chicken or rice for a quicker meal.
- You can add other toppings like sour cream or salsa if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg