Ingredients
- 1 lb boneless chicken (breast or thighs)
- 2 ears of corn on the cob or 2 cups frozen corn
- 1 cup jasmine rice or brown rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: avocado, feta cheese, chipotle sauce, or sour cream
Instructions
- Prepare your rice according to package instructions, seasoning the water with a pinch of salt.
- Grill the corn for 10-12 minutes until charred, turning occasionally.
- Season the chicken with cumin, paprika, salt, and pepper, and grill for 5-7 minutes on each side until cooked through.
- Remove the kernels from the corn and slice the chicken.
- Assemble the bowls with a base of rice, grilled chicken, and corn. Add cilantro, avocado, lime juice, and desired toppings.
- Serve immediately and enjoy the burst of flavors.
Notes
For added flavor, consider marinating the chicken in lime juice and garlic before grilling. Serve with a variety of toppings for customization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free