Description
A simple recipe for a flavorful chicken and corn rice bowl inspired by street food flavors.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons chopped cilantro
Instructions
- Season the chicken pieces with chili powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet.
- Add corn kernels to the same skillet and cook for 3-4 minutes until slightly charred.
- In a small bowl, mix mayonnaise and lime juice to create the sauce.
- Assemble the bowls: place rice in the bottom of each bowl. Top with cooked chicken and corn.
- Drizzle the mayonnaise-lime sauce over the chicken and corn.
- Garnish with crumbled cotija cheese and chopped cilantro.
Notes
- You can grill the chicken instead of pan-frying for a smokier flavor.
- Use fresh lime juice for the best taste in the sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 35
- Cholesterol: 95
Keywords: street corn, chicken, rice bowl, Mexican, easy dinner, quick lunch