Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (or frozen)
- 1 cup long-grain rice
- 2 tbsp freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp paprika
- ½ cup sour cream or Greek yogurt
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse rice under cold water until clear. In a medium saucepan, cook rice in 2 cups of water over medium heat until boiling. Reduce to low, cover, and simmer for about 18 minutes.
- Season chicken breasts with salt, pepper, cumin, and paprika. Grill or sauté in olive oil over medium heat for about 6–7 minutes per side until golden brown.
- Sauté corn in a skillet with olive oil over medium heat until slightly charred (about 5 minutes).
- Once the rice is cooked, mix in lime juice and cilantro.
- Assemble by layering rice in a bowl, topping with sliced chicken and charred corn. Add a dollop of sour cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 100mg