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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. olive oil (divided)
- 1 jalapeno chilies (sliced)
- 1 cup regular or convert rice
- 1 1/2 lb. boneless skinless chicken breast halves
- 2 corn-on-the-cob
- 2 cups cherry tomatoes (halved)
- 1/2 cup purple onion (thinly sliced)
- 1 lime
- 5 oz. spring salad mix
- 1 avocado (small, diced)
- 2 1/2 Tbsp. knorr tomato bouillon with chicken flavor
- 2 cups water
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Directions
- Heat 1 tablespoon oil over medium heat in 2-1/2-quart saucepan and cook jalapeno 2 minutes, stirring frequently. Add rice and cook, stirring frequently, 2 minutes or until rice is golden. Add water and 1 tablespoon Knorr® Tomato Bouillon with Chicken flavor and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes until rice is tender.
- Meanwhile, combine remaining 2 tablespoons oil, 1 tablespoon Bouillon and grated lime peel. Coat chicken with 1/2 of the mixture and coat corn with remaining mixture.
- Grill chicken and corn, turning once, about 15 minutes or until chicken is thoroughly cooked and corn is to desired doneness. Let chicken stand 5 minutes before slicing. Cut corn from ears.
- Cool rice slightly, then stir in tomatoes, avocado, onion, lime juice and remaining 1/2 tablespoon Bouillon.
- To serve, arrange salad mix on serving platter, then top with rice mixture, chicken and corn.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol75mg25% |
Sodium150mg6% |
Potassium860mg25% |
Protein26g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A45% |
Vitamin C40% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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