Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 cups sweet corn (fresh or frozen)
- 1 cup brown rice
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- ¼ cup cilantro (chopped, plus extra for garnish)
- 3 garlic cloves (minced)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Pico de gallo (optional for serving)
Instructions
- Prepare the rice: In a medium pot, combine 1 cup brown rice with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender.
- Sauté garlic and chicken: Heat olive oil in a large skillet over medium-high heat. Add minced garlic; sauté for about 30 seconds until fragrant. Add seasoned chicken thighs (salt, pepper, chili powder) and cook until browned (5-7 minutes).
- Add corn: Stir in sweet corn and cook until heated through (3-4 minutes). Squeeze lime juice over the mixture.
- Combine: Once the chicken reaches an internal temperature of 165°F, remove from heat. Fluff cooked rice with a fork and serve topped with the chicken-corn mixture.
- Garnish: Top with chopped cilantro and pico de gallo if desired.
Notes
- For added texture, use fresh corn when in season; its natural sweetness enhances the dish.
- Consider swapping brown rice for quinoa or cauliflower rice for a nutritious twist.
- Let the chicken rest after cooking for juicier results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 6g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 120mg