Description
A vibrant blend of smoky charred corn, tender spiced chicken, and creamy cotija sauce, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g total)
- 2 cups cooked white rice
- 1 ½ cups corn kernels (fresh or frozen, thawed)
- ¼ cup cotija cheese, crumbled
- ¼ cup sour cream
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp lime juice (plus extra lime wedges for serving)
- Salt and black pepper, to taste
Instructions
- Marinate the chicken with olive oil, spices, and lime juice for 15–30 minutes.
- Cook the marinated chicken in a grill pan over medium-high heat for 5–7 minutes per side until fully cooked.
- In the same pan, char the corn with butter (optional) for 3–5 minutes.
- Mix sour cream with lime juice and garlic powder for the creamy sauce.
- Assemble bowls with rice as the base, topped with sliced chicken, charred corn, creamy sauce, and garnish with cotija cheese.
Notes
For a lower-carb option, substitute rice with cauliflower rice. Marinate chicken up to 2 hours ahead for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 820
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 62g
- Cholesterol: 130mg