Description
A flavorful Mexican‑inspired bowl with grilled or charred street corn, seasoned chicken, creamy lime sauce, rice, and toppings like avocado, cotija cheese and cilantro.
Ingredients
- 2 lbs boneless skinless chicken breasts (or thighs), sliced
- Salt, pepper, chili powder, cumin, paprika, garlic powder, oregano (for seasoning chicken)
- 2 Tbsp olive oil (for cooking chicken)
- 2 ½ cups cooked rice (white, brown or your preference)
- 2 ½ cups corn kernels (fresh, frozen, or grilled)
- ½ onion, diced
- 1 small jalapeño, seeded and diced (optional)
- 1/3 cup mayonnaise
- ½ cup sour cream or Mexican crema
- Juice of 1 lime
- Milk (2‑3 Tbsp) to thin sauce
- 1 ripe avocado, chopped
- ½ cup cotija (or queso fresco) cheese, crumbled
- ½ cup chopped fresh cilantro
- Lime wedges for serving
- Tajín or chili powder for garnish
Instructions
- Season the chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano on both sides.
- Heat olive oil in a skillet over medium heat. Cook the chicken until fully cooked through (internal temperature ~165 °F / 74 °C), flipping once; remove from heat and rest, then slice or chop.
- In the same skillet (add more oil if needed), add the corn, diced onion, and jalapeño. Cook over high heat, stirring occasionally, until corn is charred and vegetables are tender (about 4‑5 minutes).
- Meanwhile, make the sauce: whisk together mayonnaise, sour cream (or crema), lime juice, tajín (or chili powder), and milk until smooth; adjust salt to taste.
- Assemble the bowls: place cooked rice as the base; top with sliced chicken; add the street corn mixture; then top with avocado, cotija cheese, and fresh cilantro.
- Drizzle sauce over the top, serve with lime wedges and any extra garnish (like a sprinkle of chili powder or Tajín).
Notes
- You can use frozen corn if fresh isn’t available — thaw and char in skillet.
- Substitute chicken thighs for more juiciness or breast for leaner protein.
- For lower calories, use Greek yogurt in place of sour cream and reduce or omit mayonnaise.
- Rice can be swapped for cauliflower rice or another grain for dietary preferences.
- Make sauce ahead of time; components can be prepped in advance for quicker assembly.
- Adjust spice levels (jalapeño, chili powder, Tajín) to your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: ≈680 kcal
- Sugar: ≈6 g
- Sodium: ≈800 mg
- Fat: ≈36 g
- Saturated Fat: ≈7 g
- Unsaturated Fat: ≈29 g
- Trans Fat: ≈0.1 g
- Carbohydrates: ≈44 g
- Fiber: ≈6 g
- Protein: ≈47 g
- Cholesterol: ≈150 mg
