Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (approximately 3 ears of corn)
- 1 cup long-grain white rice
- 1/2 cup mayonnaise
- 2 tsp chili powder
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled cotija cheese (or feta)
Instructions
- Chop the fresh corn off the cob and measure the rice and spices.
- Heat oil in a large skillet over medium heat. Sear seasoned chicken breasts for about 7-8 minutes on each side until golden brown and cooked through.
- Cook the rice according to package instructions until fluffy.
- In a bowl, mix mayonnaise with lime juice and chili powder until smooth.
- Sauté corn in the skillet for about 3-4 minutes until slightly charred after removing the chicken.
- Slice the chicken into strips or chunks. Layer rice in bowls, add grilled corn and chicken, then drizzle with sauce.
- Top with cilantro and crumbled cheese.
Notes
- For added texture, consider using brown rice or quinoa instead of white rice.
- To customize flavors, toss in black beans or grilled vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 590
- Sugar: 2g
- Sodium: 730mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg