Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (or frozen)
- 1 ripe avocado
- 1 small red onion, finely diced
- Juice of 2 limes
- 1 cup cooked brown rice
- 1 cup plain Greek yogurt
- 1 tsp chili powder
Instructions
- Preheat grill or stovetop pan to medium-high heat. Season chicken with salt, pepper, and chili powder.
- Grill chicken for 6-7 minutes on each side until golden and cooked through. Let rest before slicing.
- In the same pan, sauté corn kernels for about 5 minutes until charred and tender.
- Chop grilled chicken and dice avocado. In bowls, layer cooked rice, chicken, sautéed corn, avocado, and red onion.
- Mix Greek yogurt with lime juice and chili powder to make the sauce; drizzle over each bowl.
- Serve immediately with optional cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (360g)
- Calories: 470
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 9g
- Protein: 33g
- Cholesterol: 80mg