Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 1 cup sweet corn (frozen or fresh)
- 1/2 cup cotija cheese, crumbled
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, and chili powder; cook in a skillet for 6-7 minutes per side until cooked through; let rest.
- Sauté corn in the same skillet for 3-5 minutes until charred.
- Mix mayonnaise and lime juice in a bowl to create the sauce.
- Assemble the bowl with rice, sliced chicken, corn, avocado, cotija cheese, drizzle with sauce, and top with cilantro.
Notes
- Feel free to customize toppings according to your preference.
- Using fresh corn will enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg