Description
A flavor-packed bowl that marries sweetness of corn with tender chicken and zesty lime, perfect for weeknights or casual dinners.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb cooked chicken, shredded
- 1 cup corn kernels (grilled or canned)
- 1/2 cup diced red onion
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 1 cup crumbled queso fresco
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Combine the cooked rice and shredded chicken in a large bowl.
- Add the corn kernels, diced red onion, avocado pieces, and chopped cilantro to the bowl.
- Drizzle with fresh lime juice and a splash of olive oil.
- Season with salt and pepper to taste and gently toss until fully combined.
- Serve in individual bowls and top generously with crumbled queso fresco.
Notes
Serve warm or at room temperature; store leftovers in an airtight container for 3-4 days. Keep avocado separate to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 2g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg