Instructions
step 1 Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper.
step 2 Grill or pan-fry chicken over medium-high heat for 5–7 minutes per side or until fully cooked. Let rest, then slice.
step 3 In a bowl, toss cooked rice with parsley, lime juice, and a pinch of salt.
step 4 In a separate bowl, combine corn, tomatoes, onion, pepper, chili, and coriander.
step 5 Add lime juice, season with salt and pepper, and mix well.
step 6 Assemble the bowl with a base of herbed rice, topped with sliced grilled chicken and generous scoops of corn salsa.
step 7 Serve warm or at room temperature.
Storage and Reheating Tips.
Store components separately in airtight containers in the fridge for up to 3 days. Reheat rice and chicken in the microwave. The corn salsa is best served fresh but can be chilled and used within 2 days. Avoid freezing the salsa.
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