Ingredients
Scale
- 1 lb chicken breast, sliced into strips
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen corn, thawed and lightly charred
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup cooked rice (white or brown)
- 1/3 cup crumbled queso fresco or feta
- Lime Crema: 1/2 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp honey or maple syrup
- 1/4 tsp lime zest
- 1/4 tsp cumin
Instructions
- In a bowl, toss chicken strips with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat; cook chicken for 5–6 minutes per side until golden and cooked through. Let rest 2 minutes, then slice.
- In a bowl, whisk together all lime crema ingredients.
- In another bowl, combine charred corn, bell pepper, red onion, and half the cilantro. Toss with 2 tbsp of lime crema.
- Plate cooked rice, top with corn mixture, sliced chicken, avocado, remaining cilantro, and queso fresco. Drizzle with remaining crema.
Notes
- For a vegetarian version, swap chicken for black beans or roasted chickpeas.
- Keep lime crema fresh by storing separately until ready to serve.
- Use leftover grilled chicken or rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
