Description
A bright, filling weeknight meal combining warm brown rice, shredded chicken, sweet corn, cherry tomatoes, red onion, avocado, and a tangy lime finish.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 cup cooked, shredded chicken
- 1 cup corn (fresh or frozen)
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Gather all ingredients and chop the red onion, halve the cherry tomatoes, and dice the avocado. If using frozen corn, thaw it in a bowl of warm water or microwave for 1–2 minutes and drain. Warm the cooked rice and chicken if desired.
- In a large bowl, combine the cooked rice, shredded chicken, corn, red onion, and cherry tomatoes. Drizzle with olive oil and the lime juice. Toss gently until evenly coated.
- Season with salt and pepper to taste. Add more lime if needed for brightness. For heat, add chili flakes or hot sauce.
- Serve the mixture in bowls. Top with diced avocado and sprinkle with chopped cilantro. Optionally squeeze more lime over the top and enjoy.
Notes
Use day-old rice for firmer texture. For charred corn, sauté corn in a hot skillet. Keep avocado from browning with lime juice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 7g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 12g
- Protein: 31g
- Cholesterol: 75mg