Ingredients
Scale
- 1 lb boneless, skinless chicken, diced
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper
- 2 cups corn kernels
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup cotija or feta cheese, crumbled
- 1 tsp chili powder
- Juice & zest of 1 lime
- 2 Tbsp fresh cilantro, chopped
- 2 cups cooked white or brown rice
- 1 Tbsp olive oil or butter
- 2 Tbsp lime juice
- ¼ cup chopped cilantro
- Optional toppings: avocado, jalapeño, lime wedges
Instructions
1. Whisk olive oil and spices. Toss chicken to coat. Marinate 15–60 min.
2. Cook rice, fluff with olive oil, lime juice, cilantro.
3. Char corn in a hot skillet until browned. Let cool.
4. Mix corn with mayo, sour cream, cheese, chili, lime, cilantro.
5. Cook marinated chicken in a skillet until done.
6. Assemble: rice, chicken, corn mix, toppings. Serve warm.
Notes
Swap feta for cotija if needed. Use Greek yogurt for lighter version. For heat, add jalapeños. Make rice ahead to save time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg