Ingredients
Scale
- 2 large chicken breasts, sliced
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1/4 cup crumbled queso fresco
- Optional: hot sauce or mayonnaise for drizzling
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season chicken slices with chili powder, paprika, salt, and pepper, then cook until browned and cooked through, about 5-7 minutes.
- Add corn kernels to the skillet and cook until slightly charred, about 3-4 minutes.
- Remove from heat and garnish with cilantro, lime juice, and queso fresco.
- Serve in bowls and top with hot sauce or mayonnaise if desired.
Notes
For extra flavor, char the corn on a grill. You can also add sliced jalapenos or avocado for added freshness and spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg