Count me in for any recipe that I can make entirely in one pan! That’s what I call easy cooking and easy cleanup. It’s a win-win!
Season each side of the chicken breasts with salt, pepper, chili powder, paprika, and cumin (all to taste – I prefer generous seasonings).
Heat 1 Tbsp olive oil in a deep pan over medium heat and cook chicken for 4-5 minutes per side. Remove chicken and set aside.
Immediately add onion and cook until translucent. Add garlic cloves and rice. Saute for 2 minutes, then add chicken broth. Stir. Bring to a boil, then lower the heat and simmer for 20-30 minutes.
Add corn and stir. Return chicken to the pan and top with cheese. Cover until cheese is melted.
Plate and top with fresh cilantro, jalapeno, green onion, and avocado. Yum!