Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups corn kernels (fresh or frozen)
- 1 cup cilantro-lime rice (or cooked rice)
- 1 avocado, sliced
- 1/2 cup black beans (optional)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 lime, zest and juice
- 1/4 cup cotija cheese, crumbled
- Fresh cilantro, chopped, for garnish
- Optional: lime crema or yogurt for topping
Instructions
- Season the chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat; cook the chicken until browned and cooked through, about 6-8 minutes.
- Add corn to the skillet and sauté until lightly charred; stir in lime zest and juice.
- Assemble bowls with a base of cilantro-lime rice, then top with chicken, corn, black beans, avocado, and cotija. Garnish with cilantro and a drizzle of lime crema if desired.
- Serve immediately with lime wedges on the side.
Notes
- For extra char, let the corn kernels sit in a hot skillet to develop a crisp edge.
- Pre-cooked rice speeds up assembly; you can use frozen rice or microwave pouches.
- Omit cotija and crema to make this dairy-free; add extra avocado for creaminess.
- Makes great leftovers; store components separately for best texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Method: Skillet
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 38 g
- Cholesterol: 120 mg
