Directions
- 1Season both sides of the chicken breast with paprika, garlic powder, onion powder, and Italian seasoning.
- 2Cook chicken on a grill pan using avocado spray over medium heat for about 3-4 minutes per side.
- 3Roast corn kernels in a small pan with avocado spray for about 7-8 minutes until nicely charred (optional).
- 4In a large bowl, combine the roasted corn, cubed avocado, chopped tomato, minced red onion, lime juice, salt, and minced cilantro.
- 5Mix the salad well.
- 6Serve the rice as a base in a bowl.
- 7Place the cooked chicken breast over the rice.
- 8Add the avocado corn salad on top of the chicken.
- 9Squeeze fresh lime juice over the dish.
Ingredients
- 1 slice thin slice chicken breast
- 0 paprika
- 0 garlic powder
- 0 onion powder
- 0 Italian seasoning
- 0.5 cup corn
- 1 cubed avocado
- 0.5 chopped tomato
- 0.5 minced red onion
- 1 squeezed lime
- 0 salt
- 0 minced cilantro
- 0.5 cup rice
Equipment
grill pansmall panlarge bowl
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