• Prep Time
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  • Cook Time
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  • The base number of servings for this recipe is 2
    OK

    Mexican Chicken Bowl with Avocado and Corn

    This Mexican Chicken Bowl with Avocado and Corn is a homerun with paprika and chili flavored chicken, a fresh lemon-lime-cilantro rice, sweet corn and creamy avocado rolled up all in one bowl!


    Ingredients
    1
    cup
    short grain rice
    2
    cups
    water or chicken stock
    *
    juice from 1/2 lemon
    *
    juice from 1 lime
    1/4
    cup
    cilantro, chopped plus more for garnish
    2
    boneless skinless chicken breasts
    *
    salt to taste
    *
    pepper to taste
    1
    tablespoon
    garlic powder
    1
    tablespoon
    onion powder
    1/2
    teaspoon
    chili powder
    1/2
    teaspoon
    paprika
    1/4
    cup
    corn
    1/4
    avocado
    *
    Olive Oil
    Directions
    Rinse rice with cold water.
    In a large pot over high heat add in 2 tablespoons of olive oil, rinsed rice, water or stock, and salt to taste. Mix until the salt is well combined and let the rice come to a rolling boil.
    Once the rice is at a boil, reduce to a simmer, cover with a lid, and let it simmer for 40 minutes. Turn off heat and let the rice sit for 15 extra minutes.
    In a bowl add 1 cup of rice, lemon juice, lime juice, and cilantro; stir to combine and set aside.
    When the rice is standing for 15 minutes make the chicken. Season the chicken with salt, pepper, garlic powder, onion powder, chili powder, and paprika.
    In a sauté pan over medium heat add 2 tablespoons olive oil. Cook the chicken for 5 minutes on each side, until the chicken is browned and cooked through (when you cut into it with a fork and the juices run clear). Cut the chicken on a bias and set aside.
    Make the bowl: Add lemon-lime rice to the bottom of the bowl, top with corn, slices of avocado, slices of chicken and garnish with more cilantro.

    The base number of servings for this recipe is 2
    OK

    Categories 

    ChickenFamily-friendly

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