Description
A delightful combination of tender chicken, sweet corn, and creamy avocado, topped with cotija cheese, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 lb chicken breast
- 2 cups corn (fresh or canned)
- 2 cups cooked rice
- 1 avocado, diced
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breast with smoked paprika, salt, and pepper.
- Cook the chicken for 6-7 minutes per side, or until fully cooked. Remove from skillet and let rest.
- Add the corn to the same skillet and sauté for 3-4 minutes until heated through.
- Slice the chicken and assemble the bowls: start with a base of rice, add the corn, sliced chicken, diced avocado, and sprinkle with cotija cheese.
- Garnish with fresh cilantro if desired. Serve immediately.
Notes
For added flavor, marinate the chicken before cooking. Use fresh corn for the best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 75mg