Ingredients
Equipment
Method
- Step 1: Cook 1 cup of your favorite rice according to the package instructions in a pot, adding a pinch of salt to the water. This usually takes about 15-20 minutes.
- Step 2: While the rice cooks, pat chicken breasts dry. Season generously with salt, pepper, and chili powder. Heat a skillet over medium heat with a little olive oil. Cook chicken for about 5-7 minutes per side until golden brown and cooked through (internal temp 165°F).
- Step 3: When chicken is almost done, toss the corn into the same skillet. Sauté for 3-5 minutes, stirring occasionally, until tender and slightly charred.
- Step 4: Remove chicken from the skillet and let it rest on a cutting board for a few minutes. Drain cooked rice if necessary. Put rice, sautéed corn, and chopped cilantro into a large mixing bowl. Chop rested chicken into bite-sized pieces and add to the bowl. Squeeze juice from one lime over everything and toss gently to combine.
- Step 5: Divide the mixture into serving bowls. Slice the avocado and arrange over the top. Finish with a generous sprinkle of cheese. Serve immediately.
Notes
Substitutions & Additions: Swap chicken for thighs, shrimp, black beans (for vegetarian), or leftover steak. Use fire-roasted canned corn for smoky flavor. Any melting or crumbly cheese works. Add cayenne pepper or hot sauce for more heat. Drizzle with sour cream, Greek yogurt, or lime crema for extra creaminess. Add cooked bell peppers, onions, black beans, cherry tomatoes, crushed tortilla chips, or pickled red onions. Tips: Don't overcook chicken (165°F is target). Sauté corn to get some color. Don't skip the lime juice. Storage: Store leftover rice and chicken/corn mixture in an airtight container in the fridge for 3-4 days. Store avocado and cheese separately and add just before serving.