Description
A vibrant and satisfying bowl of tender grilled chicken, smoky corn, and colorful peppers served over rice, brightened with lime and cilantro.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound grilled chicken, diced
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Lime wedges for serving
- Chopped cilantro for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Make sure the rice is cooked and warm. Dice the grilled chicken and bell pepper. Thaw frozen corn if using.
- Add the diced bell pepper and corn to the hot skillet. Sauté for about 5 minutes, stirring occasionally, until the bell pepper is tender-crisp and the corn is cooked and slightly golden.
- Stir in the diced grilled chicken, 1 teaspoon cumin, 1 teaspoon paprika, and salt and pepper to taste. Cook, stirring, until the chicken is heated through and the spices smell fragrant, about 2–3 minutes.
- Serve the chicken and corn mixture over the cooked rice. Garnish each bowl with chopped cilantro and serve with lime wedges to squeeze over the top.
Notes
Feel free to customize with toppings like avocado, cotija cheese, or extra lime juice. Great for meal prep; stores well in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 70mg