Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh corn (cut from the cob)
- 2 ripe avocados, diced
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 cup sour cream
- 1 tsp chili powder
Instructions
- 1. Marinate the Chicken: In a bowl, mix lime juice, cumin, paprika, and salt. Add chicken and coat well; let marinate for at least 30 minutes.
- 2. Cook the Chicken: Preheat grill or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C).
- 3. Prepare the Corn Mix: While chicken cooks, combine corn, diced avocado, cilantro, and lime juice in a bowl.
- 4. Make the Sauce: Mix sour cream with chili powder until smooth.
- 5. Assemble Your Bowl: Place corn mix at the bottom of each serving bowl. Slice grilled chicken and layer on top. Drizzle with sour cream sauce and garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 520
- Sugar: 3g
- Sodium: 480 mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 90 mg