Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (or 1 can of corn)
- 1 cup long-grain white rice
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- ¼ cup chopped fresh cilantro
- For the Sauce: ½ cup sour cream (or plant-based alternative)
- ½ tsp garlic powder
Instructions
- Rinse the rice under cold water until clear. Cook according to package instructions.
- While the rice cooks, season chicken breasts with salt, pepper, and chili powder. Heat oil in a skillet over medium heat and cook chicken for about 6 minutes on each side until golden brown and cooked through.
- Prepare the corn by cutting kernels off cooked cobs or sautéing canned corn in oil until heated.
- Mix sauce ingredients in a small bowl until smooth; adjust seasoning as needed.
- Once everything is ready, layer rice in bowls, top with sliced chicken and corn, and drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added flavor, marinate the chicken for at least an hour before cooking. - Swap chicken for tofu or tempeh for a vegetarian option. - Customize toppings such as diced avocado or jalapeños for extra flair.