Description
A vibrant and flavorful rice bowl featuring grilled chicken, street-style corn with spices, and fresh toppings.
Ingredients
Scale
- 1 cup uncooked white rice
- 2 boneless, skinless chicken breasts
- 2 ears of corn, shucked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup cotija cheese, crumbled
- Fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions and set aside.
- Grill the chicken breasts seasoned with salt, pepper, and garlic powder for 6-7 minutes per side until fully cooked. Let rest, then slice.
- Grill the corn ears for 10 minutes, turning occasionally, until charred. Remove kernels from the cob.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, and garlic powder to make the sauce.
- Assemble the bowls: Layer rice, sliced chicken, corn kernels, drizzle with sauce, and top with cotija cheese and cilantro.
Notes
For a spicier version, add diced jalapeños or hot sauce to the sauce mixture. Best served fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g