Description
A delicious and colorful meal combining grilled chicken, sweet corn, and creamy avocado over fluffy rice.
Ingredients
- Cooked rice: 2 cups (white or brown)
- Grilled chicken breast: 2 pieces (about 1 lb total)
- Corn: 1 cup (fresh, frozen, or canned)
- Lime: 1, juiced
- Fresh cilantro: 1/4 cup, chopped
- Cotija cheese: 1/2 cup, crumbled
- Chili powder: 1 teaspoon
- Garlic: 2 cloves, minced
- Avocado: 1, sliced
- Olive oil: 1 tablespoon (for cooking)
- Salt and pepper: to taste
Instructions
- Season the chicken breasts with salt, pepper, and chili powder. Grill for 6-7 minutes on each side until fully cooked.
- Cook the rice according to package instructions or use leftover rice.
- In a skillet, heat olive oil and sauté corn for about 5 minutes. Add minced garlic and cook for an additional minute.
- Assemble the bowl with a base of rice, topped with sliced grilled chicken, sautéed corn, and sliced avocado.
- Garnish with crumbled cotija cheese, chopped cilantro, and drizzle with lime juice.
Notes
- Customize with optional ingredients like diced red onion, jalapeños, or sour cream.
- For a vegetarian option, replace chicken with grilled vegetables or tofu.
- Meal prep by cooking components in advance and storing separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Street Corn, Chicken, Rice Bowl, Recipe, Mexican Cuisine