Description
A bright and quick Tex-Mex chicken rice bowl with charred corn, creamy avocado, and zesty lime, perfect for a weeknight meal.
Ingredients
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 lb lean chicken breast, diced into 1/2-inch pieces
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 avocado, diced
- Juice of 1 lime (about 1–2 tablespoons)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro (optional) for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the diced chicken in a single layer. Season with salt and pepper.
- Cook the chicken, stirring occasionally, until browned and cooked through, about 7–10 minutes.
- Stir in the corn and cook for 3–4 minutes until heated and slightly golden.
- In a bowl, combine the cooked rice, chicken-and-corn mixture, diced avocado, and lime juice.
- Gently fold the ingredients so the avocado keeps some shape. Adjust seasoning to taste.
- Serve immediately, topped with chopped cilantro if desired.
Notes
For a vegetarian option, substitute chicken with cubed, well-pressed tofu. Ensure to adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican