Description
A vibrant and satisfying bowl featuring savory chicken, sweet corn, and creamy avocado, perfect for quick weeknight dinners.
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or canned)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 cup diced red onion
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat oil in a skillet over medium heat. Add the diced chicken, seasoning it with chili powder, cumin, salt, and pepper. Cook until the chicken is no longer pink, about 7-10 minutes.
- In a separate pot, sauté the diced red onion until translucent. Then, add the corn and stir-fry for an additional 3-5 minutes until the corn is heated through.
- In a serving bowl, start by layering the cooked rice. Top with the sautéed chicken and corn mixture.
- Finish it off with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice. Serve this warm and enjoy!
Notes
For a vegetarian option, swap chicken for tofu or use brown rice. Garnish with crumbled feta or Cotija cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican