Description
A vibrant combination of grilled chicken, creamy corn, and zesty toppings all served over a bed of rice, perfect for summer barbecues.
Ingredients
Scale
- 2 large chicken breasts (or thighs)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups fresh corn kernels (or canned/frozen)
- 1 tablespoon mayonnaise (or Greek yogurt)
- 1 tablespoon lime juice
- 1/4 cup cotija cheese (or feta)
- 1 tablespoon chopped fresh cilantro (optional)
- 2 cups cooked white or brown rice
- 1/2 cup diced bell pepper (red or yellow)
- 1/4 cup chopped green onions
- 1 tablespoon lime juice
- Sliced avocado (optional)
- Slices of jalapeño (fresh or pickled)
- Extra lime wedges (optional)
Instructions
- Start by marinating the chicken. In a bowl, mix together the chili powder, cumin, garlic powder, salt, pepper, and olive oil. Rub this mixture all over the chicken and let it sit.
- Prepare the corn. In a skillet over medium heat, combine the corn kernels with mayonnaise, lime juice, and cilantro (if using). Cook for about 5-7 minutes until warmed through.
- Cook the chicken. In a grill pan or skillet, heat olive oil over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side until fully cooked.
- Assemble the rice bowl. In a large bowl, mix the rice with diced bell pepper and green onions. Drizzle with lime juice.
- Top the rice with sliced chicken, corn mixture, and optional toppings like avocado or jalapeños. Serve with extra lime wedges.
Notes
Feel free to swap out chicken for tofu/tempeh for a vegan option, or use cauliflower rice for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg