Description
A delightful mix of flavors featuring marinated chicken, sweet corn, and fluffy jasmine rice, elevated with lime and cilantro.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups fresh corn (off the cob or frozen)
- 3 cups cooked jasmine rice
- 3 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, cumin, paprika, salt, and pepper. Add the chicken breasts, ensuring they’re well coated. Let sit for at least 30 minutes.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side until golden brown. Let rest before slicing.
- Sauté the Corn: In the same skillet, add the corn and more salt and pepper. Sauté for 5 minutes until slightly charred.
- Assemble the Bowls: Start with jasmine rice, layer sliced chicken, and sautéed corn. Drizzle lime juice and sprinkle cilantro on top.
- Serve warm and enjoy!
Notes
Marinate chicken longer for enhanced flavor. Use fresh corn for a sweeter bite.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg