Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh corn (or frozen)
- 1 cup jasmine rice
- 1/2 cup mayonnaise
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder (adjust to taste)
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/2 cup crumbled Cotija or feta cheese
Instructions
- Cook the rice: Rinse and cook 1 cup of jasmine rice according to package instructions until fluffy.
- Grill the chicken: Season chicken breasts with salt, pepper, and chili powder. Grill over medium-high heat for 6-7 minutes per side until cooked through.
- Prepare the corn mixture: In a skillet, sauté fresh corn in butter over medium heat for about 5-7 minutes until slightly charred.
- Mix the sauce: In a bowl, whisk together mayonnaise, lime juice, additional chili powder if desired, and chopped cilantro until smooth.
- Assemble your bowl: Layer cooked rice as a base in bowls, top with sliced grilled chicken and sautéed corn mixture. Drizzle with creamy sauce and sprinkle crumbled cheese on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 620
- Sugar: 4g
- Sodium: 790mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg