Description
A delicious and satisfying rice bowl featuring tender chicken, sweet street corn, and flavorful seasonings.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup street corn (canned or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced chicken and season with chili powder, garlic powder, cumin, salt, and pepper.
- Cook until the chicken is browned and cooked through, about 7-10 minutes.
- Add street corn to the skillet and stir to combine, cooking for an additional 3-5 minutes.
- Serve the chicken and corn mixture over cooked rice.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute quinoa or cauliflower rice for a different base.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg