Description
A vibrant and satisfying dish that combines juicy chicken, sweet corn, creamy sauces, and zesty lime, perfect for busy weeknights or casual weekend lunches.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 tbsp olive oil
- 1½ cups corn (fresh, frozen, or canned)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- ¼ cup cotija cheese (or feta)
- ½ tsp chili powder
- Juice of ½ lime
- 1 tbsp chopped cilantro
- 2 cups cooked rice
- Optional: avocado, jalapeños, green onions, hot sauce
Instructions
- Season the chicken with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook until golden brown and fully cooked, about 6-7 minutes per side. Remove from heat and let it rest.
- In the same skillet, add the corn. Stir in the mayonnaise, sour cream (or Greek yogurt), cotija cheese, chilies, lime juice, and cilantro. Mix until well combined and warmed through.
- In two bowls, scoop the cooked rice as a base. Top each with sliced chicken and add the corn mixture on top.
- Add optional toppings like sliced avocado, jalapeños, green onions, or a drizzle of hot sauce for an extra kick!
Notes
Feel free to swap out the cheese and sauces based on your preferences. Greek yogurt is a great probiotic-packed alternative to sour cream.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: street corn, chicken rice bowl, quick meal, easy dinner, comfort food