Ingredients
Scale
- 2 cups cooked rice
- 1 pound boneless, skinless chicken breasts
- 1 cup sweet corn (canned or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese (optional)
Instructions
- In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix well to create a marinade.
- Add the chicken breasts to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.
- While the chicken is marinating, cook the corn in a skillet over medium heat until heated through, about 5 minutes. Set aside.
- Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes.
- Slice the grilled chicken into strips.
- In bowls, layer cooked rice, grilled chicken, sweet corn, and sliced avocado.
- Drizzle with lime juice and sprinkle with fresh cilantro. Add feta cheese if desired.
- Serve immediately and enjoy!
Notes
- For a spicier kick, add diced jalapeños to the bowl.
- You can substitute the chicken with tofu for a vegetarian option.
- This dish can be served warm or cold, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 90 mg