Avocado-Corn Chicken
Green Onion Brown Rice
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp ground cumin
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil, divided
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 onion, chopped
- 2 avocados, cubed
- 2 Tbsp lime juice
Instructions
- Sprinkle chicken with cumin and ¼ tsp each salt and pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side or until done.
- Meanwhile, cook corn and onion in 1 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly charred and tender. Toss with avocado, lime juice, and ¼ tsp each salt and pepper; serve with chicken.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 3 green onions, thinly sliced
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir in onions and salt.
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