Southwest Chicken Rice Bowls

Ingredients

• 2 chicken breasts (Boneless chicken breasts; approximately 1 lb total)
• 2 tbsp oil (Plus enough additional oil to coat the skillet)
• 2 tbsp Southwest seasoning
• 1 tsp salt (Use only if the Southwest seasoning does not already contain salt)
• 3.5 ears sweet corn (Kernels removed after cooking; source gives a range of 3–4 ears)
• 2 packs organic 90-second rice (Lundberg Farms; heat according to package directions)
• 0.25 cup mayonnaise
• 1 lime juice (Juice of 1 lime)
• 1 tsp chili powder
• 1 tsp paprika
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 red onion (Diced)
• 0.25 cup cilantro (Diced)
• 1 jalapeño (Finely diced)
• 0.333 cup cotija cheese (Crumbled)
• shredded lettuce (For assembly; amount unspecified)
• avocado (For assembly; amount unspecified)
• jalapeño slices (For assembly; amount unspecified)

Steps

1. 1

   Heat a skillet over medium-high heat. Rub the chicken breasts with the 2 tablespoons of oil and the Southwest seasoning until fully coated. If the seasoning contains no salt, also rub the chicken with the 1 teaspoon of salt.

2. 2

   Drizzle enough additional oil into the hot skillet to coat the bottom. Add the seasoned chicken breasts and sear for 3–4 minutes on each side, or until the thickest part reaches an internal temperature of 165°F (74°C).

3. 3

   Add the ears of sweet corn to the skillet. Sear and turn them as needed until the kernels are browned and tender, cooking them alongside the chicken as directed.

4. 4

   While the chicken and corn cook, heat both rice packs according to their package directions. Set the warmed rice aside.

5. 5

   Chop the onion, cilantro, and jalapeño. Prepare the lettuce, avocado, and jalapeño slices for assembly.

6. 6

   When the chicken is fully cooked, transfer it to a plate and let it rest. Remove the corn from the skillet and allow it to cool enough to handle.

7. 7

   Cut the corn kernels from the cobs. In a bowl, add the mayonnaise, lime juice, chili powder, paprika, salt, and black pepper. Mix until evenly combined.

8. 8

   Add the corn kernels, diced red onion, diced cilantro, finely diced jalapeño, and cotija cheese to the mayonnaise mixture. Toss until the corn salad is thoroughly combined.

9. 9

   Slice the rested chicken. Divide the rice among bowls, then add shredded lettuce, corn salad, sliced chicken, avocado, and jalapeño slices.

Notes

The source specifies searing the corn and chicken in the skillet, heating the rice according to its package directions, and salting the chicken only if the Southwest seasoning contains no salt. Check chicken with an instant-read thermometer rather than relying only on cooking time.

Nutrition per serving

• main
• rice bowl
• chicken
• Mexican-inspired
• quick meal
• skillet
• meal prep
• spicy