Description
A quick and delicious weeknight dinner featuring tender chicken, sweet corn, rich avocado, and a bright lime dressing, all served over a bed of rice.
Ingredients
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 lb lean chicken breast, diced into 1/2-inch pieces
- 1 cup corn (fresh kernels or frozen, 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 skillet over medium heat.
- Add diced chicken breast in an even layer. Season with salt and pepper. Cook, stirring occasionally, for 7–10 minutes until browned and cooked through (internal temperature 165°F / 74°C).
- Stir in the corn and cook for 3–4 more minutes until heated through and slightly golden. For charred corn, let it sit without stirring for 1 minute.
- In a bowl, combine the cooked rice, chicken-and-corn mixture, diced avocado, and lime juice.
- Mix gently so the avocado keeps some shape. Adjust seasoning with more salt, pepper, or extra lime if desired.
- Serve immediately, garnished with chopped cilantro if desired.
Notes
This dish is adaptable; use leftover rotisserie chicken or swap in cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican