Description
A vibrant rice bowl topped with smoky seasoned chicken and a creamy, tangy Mexican street corn mixture, finished with fresh toppings for a balanced and flavorful meal.
Ingredients
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
Salt and black pepper, to taste
4 cups cooked rice (white, brown, or cilantro-lime)
2 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp lime juice
1/2 cup Cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Optional toppings: diced avocado, jalapeño slices, hot sauce
Instructions
- Preheat a skillet or grill pan over medium-high heat.
- Rub chicken breasts with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
- Cook chicken for 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a plate, rest, and slice.
- In the same skillet, heat corn until lightly charred.
- In a bowl, mix corn with mayonnaise, sour cream, lime juice, Cotija cheese, and cilantro.
- Assemble bowls with rice as the base, sliced chicken on top, and spoon over the street corn mixture.
- Garnish with avocado, jalapeño slices, or hot sauce if desired. Serve immediately.
Notes
Add cayenne pepper or hot sauce for a spicier version.
Swap chicken for grilled vegetables for a vegetarian option.
Serve over quinoa, cauliflower rice, or mixed greens instead of rice.
Use dairy-free alternatives for sour cream and cheese if needed.
For meal prep, store components separately and assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop / Grill Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 105mg