Description
A delicious and flavorful Mexican Street Corn Chicken Rice Bowl that combines tender chicken, sautéed corn, and a creamy sauce over a bed of rice.
Ingredients
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon cayenne pepper (optional)
- Sliced jalapeños for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
- In the same skillet, add the corn kernels and sauté for 3-4 minutes until heated through and slightly charred. Remove from heat.
- In a small bowl, combine mayonnaise, lime juice, cotija cheese, and cayenne pepper (if using). Mix well to create the sauce.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, sautéed corn, and a generous drizzle of the sauce.
- Garnish with fresh cilantro and sliced jalapeños if desired. Serve immediately.
Notes
- For a vegetarian option, substitute the chicken with grilled zucchini or portobello mushrooms.
- Add diced avocado or a scoop of guacamole for extra creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg