Cilantro Lime Chicken and Rice with Corn Salsa

3/4 cup corn kernels
1/2 cup Basmati rice
2 Tbsp fresh Cilantro
1/2 tsp Adobo seasoning
1 lime
1 Roma tomato
2 oz sour cream
12 oz boneless skinless chicken breasts

Combine 1 cup of water with 1/2 cup of rice. Add 1 tsp olive oil and 1/4 tsp salt. Bring to a boil.  Reduce to a simmer, cover, and cook until rice is tender, 18 - 20 minutes. 

Remove from burner and set aside.

Stem and mince cilantro

Halve lime lengthwise.  Juice one half and cut the other half into wedges

Core tomato and cut into 1/4" dice

Place corn in a microwave-safe bowl and microwave until warmed through, 1 - 2 minutes

Pat diced chicken dry and season all over with adobo seasoning

Combine corn, tomato, half the cilantro (reserving remaining for garnish), lime juice, 1 tsp olive oil and 1/4 tsp salt. Set aside

Coat a large non-stick pan with cooking spray and place over medium-high heat

Add chicken to hot pan.  Stir occasionally until browned all over and chicken reaches a minimum internal temp of 165 degrees, 5 - 7  minutes

Remove from burner

Stir remaining cilantro into cooked rice. Squeeze lime wedge over rice and stir again

Halve remaining lime wedges

Plate chicken on rice and top with salsa and sour cream..  Squeeze lime wedges over chicken to taste.