Description
A vibrant Mexican-inspired dish with grilled chicken, sweet corn, zesty lime, and creamy coconut milk yogurt. Packed with protein, fiber, and bold flavors for a quick, nutritious meal.
Ingredients
2 lbs skinless, boneless chicken breast
2 ears corn (fresh or frozen)
1 cup plain, unsweetened coconut milk yogurt
3 tbsp lime juice
1 cup uncooked brown rice
1 small red onion
Chili powder (to taste)
Ground cumin (to taste)
Instructions
Rinse brown rice and toast kernels in a dry pan 2-3 minutes
Boil water for rice, cook for 20 minutes, then drain, soak for 15 minutes, and steam for 5 minutes
Whisk 2 tbsp lime juice, chili powder, and cumin; marinate chicken for 15-20 minutes
Cook chicken in a pan over medium-high heat for 5-6 minutes per side until golden
Sauté diced red onion until charred, add corn kernels and 1 cup coconut milk yogurt, stir to combine
Assemble bowls by layering cooked rice, grilled chicken, and corn mixture; drizzle remaining 1 tbsp lime juice
Notes
Add chili powder gradually for optimal heat
Wrap raw chicken in plastic wrap to prevent cross-contamination
Dice onion thinly for even char
Storage: Seal containers for up to 3 days
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg