Ingredients and Weight:
- 2 cups jasmine rice
- 1 (15 ounce) can coconut milk
- 1 lime, zested and juiced
- 1 teaspoon salt
- 1 ear corn, kernels removed
- 1 jalapeno pepper, chopped
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Cook the rice according to package directions.
- In a small bowl, whisk together the coconut milk, lime zest, lime juice, and salt.
- Heat a grill or grill pan over medium heat. Toss the corn kernels and jalapeno with olive oil and sprinkle with salt and pepper. Grill for 5-7 minutes, or until slightly charred.
- Season the chicken breasts with olive oil, chili powder, cumin, and cayenne pepper. Grill for 10-12 minutes per side, or until cooked through.
- To assemble the rice bowls, spoon the cooked rice into bowls. Top with the grilled corn and jalapenos, the sliced chicken, and any additional desired toppings (such as avocado, salsa, or sour cream).
Nutritional Information:
(per serving)
- Calories: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 25g
Dish Characteristics:
- Fresh, light, and flavorful
- Balanced with sweet, savory, and spicy notes
- Perfect for a quick and easy dinner
User Comments:
- "This dish is so delicious and satisfying. The flavors are incredible."
- "I love how easy this recipe is to make. It's perfect for a busy weeknight."
- "The coconut lime rice is the star of this dish. It's so creamy and flavorful."
Special Precautions and Tips:
- If you don't have a grill, you can roast the corn and jalapenos in a preheated oven at 400°F for 15-20 minutes.
- Use ripe avocados and fresh lime juice for the best flavor.
- Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness.
