Description
A flavorful and satisfying bowl featuring tender spiced chicken, zesty street corn, and fresh cilantro-lime rice, topped with your favorite garnishes. Perfect for a quick and tasty meal!
Ingredients
Scale
-
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
-
For the Rice:
- 1 cup long grain rice, cooked as per package instructions
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
-
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese
- ½ tsp chili powder
- Juice of 1 lime
- Salt to taste
-
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
-
Prepare the Chicken:
- Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked (about 5-7 minutes). Set aside.
-
Cook the Rice:
- Prepare the rice according to package instructions.
- Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
-
Make the Street Corn:
- In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
-
Assemble the Bowls:
- Divide the rice among serving bowls.
- Top with the cooked chicken and a generous scoop of the street corn mixture.
- Add any optional toppings such as diced avocado, chopped tomatoes, or sliced jalapeños for extra flavor and color.
Notes
- You can use frozen or canned corn if fresh is not available.
- For a spicier version, add more chili powder or chopped jalapeños.
- Feel free to swap cotija cheese for feta if you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican