Description
A flavorful bowl combining seasoned chicken, grilled street‑corn salad (elote style), creamy sauce, and cilantro‑lime rice for a balanced, fresh, and satisfying meal.
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs, cut into cubes
- 3 tablespoons extra virgin olive oil (1 tbsp for marinade + 2 tbsp for cooking)
- 1½ teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups corn kernels (fresh or frozen)
- ½ red bell pepper, chopped (≈ ½ cup)
- 1 small jalapeño, chopped (optional)
- ¼ cup red onion, chopped
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese
- 1 cup Greek yogurt
- 2 tablespoons mayonnaise
- Zest and juice of 1 lime
- ½ teaspoon each: chili powder, smoked paprika, garlic powder (for dressing)
- 1 cup jasmine rice (uncooked)
- 1 tablespoon olive oil (for rice finishing)
- 2 tablespoons lime juice (for rice)
- ½ cup chopped cilantro (for rice)
- Optional toppings: avocado slices, romaine lettuce or mixed greens, cherry tomatoes, extra dressing, lime wedges
Instructions
- Prep the chicken: Toss chicken cubes with 1 tablespoon olive oil and the chili powder, smoked paprika, garlic powder, onion powder, salt & pepper. Let marinate ≥30 minutes.
- Cook the rice: Rinse rice if desired; cook according to package. After cooking, stir in remaining olive oil, chopped cilantro, lime juice, garlic powder, salt & pepper.
- Make the creamy elote dressing: In a bowl, whisk Greek yogurt, mayonnaise, lime zest & juice, chili powder, smoked paprika, garlic powder, salt & pepper. Add water if needed to adjust thickness.
- Prepare street corn salad: Combine corn kernels, bell pepper, jalapeño, red onion, cilantro, cotija cheese; toss with half the elote dressing.
- Cook the chicken: Heat skillet with remaining olive oil over medium‑high. Cook chicken until done (internal temp ~165°F / 75°C), turning as needed.
- Assemble bowls: Divide rice among bowls, top with cooked chicken, street corn salad, optional toppings (avocado, greens, extra dressing, lime wedge).
- Serve warm, with optional squeeze of lime and extra sauce on top.
Notes
- Can substitute chicken thighs or a plant‑based protein if desired.
- Fresh corn gives best flavor; frozen works in a pinch (thawed and charred if possible).
- Adjust spice by omitting jalapeño or reducing chili powder; add hot sauce for more heat.
- Make components (rice, salad, dressing) ahead for quick assembly.
- For a lighter version, reduce or omit mayonnaise; use more Greek yogurt.
- Store leftovers in separate containers to maintain texture; reheat chicken & rice, add fresh toppings when serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 470 kcal
- Sugar: 5.1 g
- Sodium: 655 mg
- Fat: 19 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 34 g
