All the flavors!
The blend of flavors in this dish is very satisfying. I love anything with honey and lime in it. By adding the avocado and queso fresco in the mix, it just upped the flavors to a ten in my book. We loved this and plan to make it again very soon. The only thing that I may do differently is put the corn on top of the chicken halfway through it's cooking. I wanted the corn to be burnt, and it did. However, I didn't want it to burn quite as much as it did. Either way, the flavor was absolutely spot on, and we thoroughly enjoyed it!
Ingredients
2 chicken breasts
4 tbsp lime juice (plus extra for topping)
1 tbs garlic powder
salt & pepper to taste
2 tbsp honey
1 ear of corn (shucked and corn cut off cob)
2 avocados (cubed) for topping
cilantro for topping
2 servings of cooked rice
3oz queso (crumbled) fresco for topping
Directions
Step 1 Place chicken breasts in the air fryer and drizzle with the lime juice. Sprinkle with garlic powder, salt and pepper. Drizzle honey all over and pour the corn on top. Cook in air fryer at 360 degrees for 25 minutes (or until chicken reaches 165 degrees). Step 2 Prepare the rice according to box instructions. Evenly distribute the rice into 3 bowls and top with the chicken (cut in bite size cubes) and corn. Top with the avocado, cilantro, extra lime juice and queso fresco. Serves 3 Nutrition Facts Calories: 616 Carbs: 66g (Net Carbs: 58g) Fat: 25g Protein: 37g
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