Ingredients:
2 cups cooked white or brown rice
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
2 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
1 avocado, sliced (optional)
1/2 cup diced tomatoes (optional)
Hot sauce (optional, for drizzling)
Directions:
I. Season the chicken breasts with olive oil, chili powder, cumin, salt, and pepper. Grill or cook the chicken in a skillet over medium heat for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice it into strips.
II. In a skillet, cook the corn kernels over medium-high heat until slightly charred, about 5 minutes. In a small bowl, mix together the mayonnaise, sour cream, and crumbled cotija cheese.
III. Assemble the rice bowls by dividing the cooked rice between bowls. Top with grilled chicken slices, charred corn, and the mayo-sour cream mixture. Garnish with fresh cilantro, lime wedges, avocado slices, and diced tomatoes if desired.
IV. Add a drizzle of hot sauce for an extra kick, and serve immediately.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 450 kcal per bowl
Servings: 4
