Description
This vibrant rice bowl combines tender chicken, sweet corn, creamy avocado, and zesty lime over fluffy rice, inspired by Mexican street corn flavors. It's nutritious, filling, and perfect for lunch or dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked rice (white or brown)
- 1 can (15 oz) corn, drained (or 2 cups fresh corn)
- 1 avocado, diced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the Rice: In a pot, cook the rice according to package instructions. Set aside when done.
- Cook the Chicken: Season chicken with chili powder, cumin, salt, and pepper. In a skillet, heat olive oil over medium heat, cook chicken 6–7 minutes per side until golden and cooked through. Let rest and slice.
- Prepare the Corn: In the same skillet, sauté drained corn for 2–3 minutes until slightly charred. Add lime juice and stir.
- Assemble the Bowls: Layer cooked rice, sliced chicken, sautéed corn, and diced avocado in bowls.
- Serve: Top with feta cheese (if using), fresh cilantro, and lime wedges. Enjoy!
Notes
For a vegetarian version, use black beans or grilled vegetables. Add jalapeños or hot sauce for spice, or try different grains like quinoa or farro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg