Description
A delicious blend of tender chicken, sweet street corn, and fluffy rice, all topped with a creamy dressing for a satisfying meal.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 chicken breasts, grilled or pan-seared
- 1 cup corn kernels (fresh or canned)
- 1/2 cup cotija cheese, crumbled
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, diced (optional, for spice)
- 1/4 cup mayo
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions (15-20 minutes). Prepare the chicken and corn while the rice cooks.
- Season chicken breasts with salt, pepper, and chili powder. Grill or pan-sear for 6-7 minutes per side until cooked through. Rest before slicing.
- Sauté corn kernels in a skillet for 2-3 minutes. Add lime juice, salt, and chili powder.
- Mix mayo, lime juice, and diced jalapeño in a small bowl.
- Assemble the bowls with rice, sliced chicken, corn, diced avocado, crumbled cotija, and chopped cilantro. Drizzle with dressing.
- Serve immediately or pack for meal prep.
Notes
Use fresh corn for best flavor, and adjust the dressing consistency to your liking. Consider customization with other toppings such as grilled onions or black beans.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Grilling, Pan-Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg