Description
A flavorful and zesty chicken rice bowl topped with street corn and fresh ingredients.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, chili powder, cumin, garlic powder, salt, and black pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove from heat and set aside.
- In the same skillet, add the corn, red bell pepper, and red onion. Sauté for about 3-4 minutes until the vegetables are tender and the corn is heated through.
- In a small bowl, mix together the mayonnaise and lime juice.
- To assemble the bowls, divide the cooked rice among four serving bowls. Top each bowl with the cooked chicken, sautéed corn and vegetable mixture, and drizzle with the lime mayo.
- Sprinkle crumbled cotija cheese and chopped cilantro over each bowl. Serve with lime wedges on the side for an extra zesty kick.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken while cooking.
- Substitute quinoa or brown rice for a healthier grain option.
- You can also use grilled shrimp or tofu instead of chicken for a different protein choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg