Description
A delightful blend of chicken, corn, and quinoa or brown rice, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 1 pound chicken breast
- 2 cups corn (fresh or frozen)
- 1 cup quinoa or brown rice
- 1 avocado, diced
- 1 red bell pepper, diced
- 1 lime, juiced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by cooking your quinoa or brown rice according to package instructions.
- While that’s cooking, heat a skillet over medium heat.
- Add the chicken breast and cook until it’s fully cooked and golden brown, seasoning it generously with cumin, salt, and pepper.
- Once the chicken is cooked, stir in the corn and diced red bell pepper.
- Cook for an additional 5 minutes until the veggies are tender.
- In a large bowl, combine the cooked quinoa or brown rice with the chicken mixture and fold in the diced avocado.
- Drizzle with fresh lime juice and garnish with fresh cilantro before serving.
Notes
Customize with toppings like cheese, black beans, or mango salsa for a personal touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg