Description
A vibrant Mexican-inspired bowl with smoky blackened corn, juicy chicken, creamy avocado, and zesty lime. Customize with rice, greens, or grain for a quick, flavorful weeknight meal.
Ingredients
2 boneless, skinless chicken breasts (1½ pounds total)
Kosher salt and black pepper
1 tablespoon + 1½ teaspoons TajÃn (divided)
Extra-virgin olive oil
2 garlic cloves (minced)
1 small jalapeño (seeded, diced, optional)
2–3 cups corn kernels (fresh/frozen)
¼ cup Greek yogurt
¼ cup crumbled Cotija cheese
2–3 tablespoons chopped cilantro
Juice of ½ lime (plus wedges for serving)
Cooked rice or greens (optional base)
Instructions
Trim and slice chicken breasts lengthwise into 4 cutlets.
Season with salt, pepper, and 1 tablespoon TajÃn.
Heat oil in a skillet; cook chicken 3–4 minutes per side. Remove and let rest.
In the same skillet, sauté garlic, jalapeño (if using), and corn with remaining ½ tsp TajÃn until softened (3–4 minutes).
Stir in yogurt, Cotija, and half the cilantro. Mix gently.
Assemble bowls: base of rice/greens, chicken, corn mixture, avocado, lime wedges, and garnish with remaining cilantro and lime juice.
Notes
Pre-blackened corn (like Trader Joe’s) saves time.
Swap Greek yogurt for sour cream if preferred.
Adjust jalapeño/seasoning for spice level.
Use cooked quinoa or farro as a grain base instead of rice.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop/Saute
- Cuisine: Mexican/Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg