Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup sweet corn kernels
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup crumbled Cotija cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat grill or skillet over medium-high heat.
- Season chicken breasts with chili powder, paprika, cumin, salt, and pepper.
- Cook chicken 6-7 minutes per side until fully cooked. Let rest, then slice.
- In the same skillet, add a little olive oil and sauté corn until slightly caramelized, about 3-4 minutes.
- Assemble bowls by placing sliced chicken atop the corn, sprinkle with Cotija cheese, and garnish with cilantro and lime wedges.
Notes
- You can add avocado slices or hot sauce for extra flavor.
- Use grilled corn or roasted for a smokier taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling, Sautéing
- Cuisine: Mexican-inspired
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg