Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked rice
- 1 cup roasted corn kernels
- 1/2 cup chopped cherry tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 lime, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat grill or skillet to medium-high heat.
- In a small bowl, mix chili powder, cumin, salt, pepper, and 1 tablespoon olive oil.
- Rub the spice mixture on the chicken breasts.
- Grill chicken until cooked through, about 6-7 minutes per side. Let rest, then slice.
- In a bowl, combine cooked rice, roasted corn, cherry tomatoes, and cilantro.
- Top the rice mixture with sliced grilled chicken and crumbled cheese.
- Squeeze fresh lime juice over the top and serve with lime wedges.
Notes
- This recipe can be easily customized with your favorite toppings such as avocado or jalapenos.
- For meal prep, store components separately and assemble before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, assembling
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg