Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1 cup of sweet corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup cotija cheese or feta cheese, crumbled
- Fresh cilantro, chopped
- Juice of 1 lime
- Optional toppings: sliced avocado, jalapeños, sour cream
- Base: cooked rice, quinoa, or greens
Instructions
- Start by trimming any excess fat from the chicken. Rub the chicken with chili powder, smoked paprika, cumin, salt, pepper, and a drizzle of olive oil. Let it marinate for at least 10 minutes or overnight for extra flavor.
- Heat a skillet over medium heat. Cook the chicken until golden brown and cooked through, about 6-8 minutes per side. During the last 2-3 minutes of cooking, add the corn to soften and absorb smoky flavor.
- Slice the cooked chicken. Arrange over your choice of rice, quinoa, or greens. Top with roasted or fresh corn, crumbled cotija cheese, and chopped cilantro.
- Squeeze fresh lime juice over the bowl for added zest. Add optional toppings like sliced avocado, jalapeños, or sour cream if desired.
- Serve immediately or store leftovers in airtight containers for up to 3 days. Reheat in the microwave or skillet as needed.
Notes
- Use fresh or frozen corn for authentic flavor; frozen works well for convenience.
- Control spice level by adjusting the amount of chili powder.
- For extra smoky flavor, grill the chicken instead of cooking on the stovetop.
- Substitute grilled tofu or portobello mushrooms for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Healthy, Meal Prep
- Method: Stovetop, Skillet
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, High Protein, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal Kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg