Description
A delicious and vibrant meal that combines the flavors of street corn and tender chicken in a rice bowl.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a medium bowl, combine the mayonnaise, lime juice, and half of the chopped cilantro. Set aside for drizzling over the bowl later.
- Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.
- In a skillet, add the corn kernels and sauté over medium heat for about 5 minutes until heated through and slightly charred. Season with salt and pepper.
- To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, sautéed corn, avocado slices, and a sprinkle of cotija cheese.
- Drizzle the lime mayo mixture over the top and garnish with the remaining cilantro. Serve with lime wedges on the side.
Notes
- For extra flavor, try adding diced jalapeños or a sprinkle of smoked paprika to the corn.
- If you prefer a vegetarian option, substitute the chicken with black beans or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg