Description
A vibrant and nutritious meal packed with juicy chicken, corn, and wholesome grains to fuel your busy day.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn, fresh or frozen (thawed)
- 1 cup cooked quinoa or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: ½ cup crumbled feta cheese
- Optional: ¼ cup sour cream or Greek yogurt
- Optional: Hot sauce for added spice
Instructions
- Begin by seasoning your chicken. In a small bowl, mix together olive oil, chili powder, paprika, garlic powder, salt, and pepper. Rub this spicy blend all over your chicken.
- Heat a grill pan or skillet over medium-high heat. Add the seasoned chicken and cook for about 6–7 minutes on each side until cooked through. Remove from heat and let it rest before slicing.
- Add your corn to the same pan. If using fresh corn, sauté for 4–5 minutes; if frozen, heat through for 3–4 minutes. Combine it with the cooked quinoa or brown rice and black beans.
- Assemble your bowls starting with the quinoa or rice mixture. Top it with the sliced chicken, cherry tomatoes, diced avocado, and corn. Sprinkle with fresh cilantro.
- Drizzle with lime juice and serve with lime wedges. Optionally, add feta cheese, sour cream, or hot sauce.
Notes
Use grilled tofu or chickpeas for a vegetarian option. This dish is also gluten-free if certified grains are used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg