Ingredients
Method
Preparation
- Pat the chicken dry and season both sides with salt and pepper. Heat a skillet over medium.
- Add 1 tablespoon oil to the skillet. Cook the chicken 5 to 7 minutes per side until an instant-read thermometer reads 165°F (74°C). Remove and let rest for 5 minutes.
- While the chicken cooks, prepare rice according to package directions or reheat leftover rice until hot.
- If using fresh corn, cut kernels from the cob. If using canned corn, drain and rinse, then pat dry.
- In the same skillet, add the corn and sauté 4 to 5 minutes until slightly browned and tender. Season lightly with salt.
Assembly
- In a large bowl, combine the cooked rice, sautéed corn, diced avocado, and lime juice. Gently fold to coat the avocado and rice.
- Slice the rested chicken and arrange on top of the bowl mixture. Serve tossed together or deconstructed so everyone can mix their own.
- Taste and adjust seasoning with more salt, pepper, or lime. Garnish with cilantro if desired and serve warm.
Nutrition
Notes
For lower-carb options, use cooked quinoa or cauliflower rice instead of rice. Store refrigerated in an airtight container within two hours of cooking. The mixed rice-and-corn will keep for 3 to 4 days in the fridge; if you plan to keep longer, omit the avocado until serving and freeze the rice-and-corn portion. Always ensure reheated chicken reaches 165°F before serving.