Description
A delightful and colorful dish featuring tender chicken, sweet corn, and fluffy rice, perfect for a quick dinner or lunch.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups cooked rice
- 1 cup corn (fresh or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken to the skillet, season with chili powder, garlic powder, cumin, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Stir in the corn and cook for an additional 2-3 minutes until heated through.
- Serve the chicken and corn mixture over cooked rice.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For extra creaminess, consider serving with avocado slices or a dollop of sour cream. Leftovers can be stored in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg