Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 2 cups cooked white rice
- 1 cup sweet corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lime wedges for extra flavor (optional)
Instructions
- Season the chicken with salt, pepper, chili powder, smoked paprika, and garlic powder. Drizzle with olive oil and set aside.
- Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-8 minutes per side until fully cooked and charred. Let it rest and slice into strips.
- Add corn to the pan; cook until heated and lightly caramelized, about 3-4 minutes. Sprinkle with additional spices if desired.
- Assemble the bowls with rice, topped with chicken, corn, herbs, and lime wedges.
Notes
- Leftover rice bowl can be stored in an airtight container for up to 2 days.
- Reheat components separately for best texture.
- This dish is customizable—consider adding jalapeños, cheese, or avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling/Pan-searing
- Cuisine: Mexican
- Diet: High Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg