Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup roasted corn kernels
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: sliced radishes, avocado, queso fresco
Instructions
- Preheat grill or skillet over medium-high heat.
- In a small bowl, mix chili powder, cumin, salt, pepper, and olive oil to create marinade.
- Marinate the chicken breasts with half of the spice mixture for 10 minutes.
- Grill or cook the chicken until fully cooked and juices run clear, about 6-7 minutes per side.
- Rest the chicken for a few minutes, then slice into strips.
- Warm the roasted corn briefly if needed.
- Assemble bowls by placing sliced chicken, corn, cilantro, and optional toppings.
- Squeeze lime juice over the bowls before serving.
Notes
- Feel free to add sliced avocados or a dollop of sour cream for extra creaminess.
- You can substitute the chicken with shrimp or tofu for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilled and assembling
- Cuisine: Mexican-inspired
- Diet: Healthy, Low-Carb
Nutrition
- Serving Size: 1 bowl (around 1 cup)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg