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
- 1 lime, juiced
- ¼ cup cotija cheese, crumbled
- Fresh cilantro
Instructions
- Heat a large skillet over medium-high heat. Season chicken with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Cook for 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let rest before slicing.
- In the same skillet, sauté corn for 3-4 minutes until slightly charred. Remove from heat and stir in lime juice.
- In a large bowl, layer cooked rice on the bottom. Top with sliced chicken, sautéed corn, and diced avocado.
- Garnish with cotija cheese and fresh cilantro. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 520
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg