Cilantro Lime Chicken and Rice with Corn Salsa

I am a fan of Home Chef and Hello Fresh meal boxes.  I've learned to appreciate variety of recipes they offer that I may never have encountered if I hadn't subscribed to their services.  I've never been a fan of what I refer to as Mexican cuisine, but Cilantro Lime Chicken & Rice with Corn Salsa may have just converted me.  This recipe from Home Chef is quick and simple and it's made with ingredients I have in my pantry and growing in my garden.  I've tweaked it a bit to make it my own.  

10 oz frozen corn kernels (defrosted)
1 cup basmati rice
1 Tbsp Cilantro (stemmed and minced)

1 tsp Ancho-Honey Citrus Spice

2 limes

2 Roma tomatoes

4 oz sour cream

1 lb cubed chicken breast

Bring 2 cups of water, 2 tsp olive oil and 1/2 tsp salt to a boil.  Add basmati rice and reduce to a simmer.  Cover and cook until rice is tender.  (18 - 20 minutes)

Stem and mince Cilantro.

Zest limes and halve them.  Juice them.

Cut tomatoes into 1/4" dice.

Defrost and drain corn kernels.

Pat cubed chicken breast dry and season all over with seasoning.

In a mixing bowl, combine corn, tomato, half the Cilantro, 1/2 of the lime juice, 2 tsp olive oil and 1/2 tsp salt.  Set aside.  

Coat a large non-stick pan with cooking spray and place over medium-high heat.  Add chicken, stirring occasionally until browned.  Removed from burner and set aside.  

Stir remaining Cilantro and zest into rice.  Place rice on four plates.  Top with chicken and salsa and top with lime juice and sour cream.