Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 2 cups cooked white or brown rice
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp olive oil or vegetable oil
- 2 tbsp lime juice + zest of 1 lime
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp chili powder or Tajín
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese (or feta)
- Optional: sliced jalapeño or hot sauce
Instructions
- Cook rice according to package instructions. Add a pinch of salt and a splash of lime juice. Keep warm.
- Marinate chicken in olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper for at least 15 minutes.
- Grill or pan-sear chicken for 4–6 minutes per side until cooked through. Rest and slice.
- Cook corn in a skillet or grill with oil until charred, about 5–7 minutes. Mix with sour cream, mayo, chili powder, lime juice, and salt.
- Assemble bowls: divide rice, top with sliced chicken and creamy corn.
- Garnish with cilantro, cotija cheese, jalapeños, or hot sauce. Serve warm.
Notes
- Use chicken thighs for a juicier texture.
- Swap chicken for grilled tofu or cauliflower for a vegetarian version.
- Add black beans or avocado slices for extra flavor and nutrition.
- Use feta or queso fresco if cotija isn’t available.
- Adjust chili powder or hot sauce to control spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
