Description
A vibrant and flavorful bowl combining grilled chicken, sweet corn, creamy avocado, and fluffy jasmine rice, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh sweet corn (or frozen)
- 2 ripe avocados, diced
- 1 cup jasmine rice
- 2 tablespoons fresh lime juice
- 1/2 cup chopped cilantro (optional)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sour cream or Greek yogurt (optional)
Instructions
- Marinate the chicken: In a mixing bowl, combine lime juice, cumin, chili powder, salt, and pepper. Add chicken breasts, ensuring they are well-coated. Allow them to marinate for at least 30 minutes, or longer for enhanced flavor.
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, usually around 18 minutes, until fluffy and tender.
- Sauté the corn: In a skillet over medium heat, warm the olive oil. Add the corn and sauté for about 5–7 minutes until it turns golden and begins to caramelize.
- Cook the chicken: Preheat your grill pan or skillet to medium-high heat. Grill the marinated chicken for about 6–7 minutes per side or until fully cooked through. Remove from heat and let it rest before slicing.
- Assemble the bowls: Start with a base of rice, then layer on sliced chicken, corn, and avocado. Squeeze lime juice over the top and add cilantro.
- Serve warm and enjoy!
Notes
Allow chicken to marinate longer for deeper flavor. Rinse rice to prevent stickiness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 70mg
Keywords: chicken, corn, avocado, rice bowl, Mexican, grilling