Ingredients
Scale
- 1 pound boneless, skinless chicken breast (or turkey/tofu)
- 1 cup jasmine or basmati rice (or quinoa/cauliflower rice)
- 1 cup fresh or frozen corn
- 1 large avocado
- ¼ cup chopped cilantro
- Juice of 1 lime
- ½ cup dairy-free cheese
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
- 2 tablespoons sour cream
- 1 tablespoon mayo
Instructions
- Cook rice according to package instructions.
- Season chicken with salt, pepper, and chili powder; cook in a skillet with olive oil for 5–7 minutes per side until done.
- Sauté corn in the same skillet for 3–5 minutes until slightly smoky.
- Allow chicken to rest before chopping into bite-sized pieces.
- In a large bowl, mix rice, sautéed corn, chicken, cilantro, and lime juice.
- Serve topped with avocado slices and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg