Description
A bold, quick weeknight Southwest Chicken Plate with cilantro rice and fresh pico de gallo. Packed with zesty flavor, perfect for meal prep or a fast and satisfying dinner.
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
1 cup cooked brown rice
1/2 cup canned corn (drained)
1 tbsp fresh chopped cilantro
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup diced yellow bell pepper
1 small jalapeño (optional), finely chopped
Juice of 1 lime
Instructions
1. Rub chicken with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
2. Grill or pan-sear on medium heat for 6–7 minutes per side until golden and cooked through.
3. In a bowl, mix hot brown rice with corn and chopped cilantro to make cilantro rice.
4. In another bowl, combine tomatoes, red onion, bell pepper, jalapeño, and lime juice. Add salt to taste to complete the pico de gallo.
5. Slice cooked chicken into strips.
6. Plate with cilantro rice and pico de gallo.
7. Garnish with extra cilantro and lime wedges if desired.
Notes
Make extra pico de gallo to serve with tortilla chips the next day.
Double the rice and chicken for meal prep bowls during the week.
For extra heat, leave the jalapeño seeds in.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Southwest
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg