Ingredients
Method
Preparation
- Pat the chicken dry with paper towels. Season both sides generously with salt and pepper.
- Heat a skillet over medium heat and add 1 tablespoon oil.
- Place the chicken in the hot pan and cook for 5 to 7 minutes on each side until it reaches an internal temperature of 165°F (74°C). Remove the chicken and let it rest for 5 minutes.
- While the chicken is cooking, prepare the rice according to package directions or reheat leftover rice. Fluff with a fork.
- If using fresh corn, cut kernels from the cob. If using canned corn, drain and rinse well.
Cooking
- In the same skillet, add the corn and sauté for 4 to 5 minutes until slightly browned and tender.
- In a large bowl, combine the cooked rice, sautéed corn, diced avocado, and lime juice. Gently fold to coat the rice.
Serving
- Slice the rested chicken and arrange it on top of the rice mixture. You can either toss everything together or serve deconstructed.
- Taste and adjust seasoning with salt, pepper, or extra lime as desired. Garnish with cilantro and serve warm.
Nutrition
Notes
For variations, consider using rotisserie chicken to save time or swapping rice for quinoa or cauliflower rice for lower-carb options. Cool leftovers within two hours and store in airtight containers for up to 3 to 4 days, keeping avocado separate if possible.