Description
A vibrant Mexican-inspired bowl combining seasoned chicken, cilantro-lime rice, and classic street corn flavors topped with creamy sauce and cotija cheese. Perfect for a quick weeknight dinner that’s both nutritious and bursting with flavor.
Ingredients
Scale
- 4 chicken breasts, diced
- 2 cups cooked white rice
- 3 cups corn kernels (fresh or frozen)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1 lime, juiced and zested
- 2 tablespoons tajin seasoning
- Fresh cilantro, chopped
- Chili powder and garlic powder for chicken
- Salt and pepper to taste
Instructions
- Season chicken with chili powder, garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until golden and cooked through, about 8-10 minutes.
- Mix cooked rice with lime juice, cilantro, and a pinch of salt.
- In a separate pan, char corn kernels until lightly golden. Mix with tajin seasoning.
- Combine mayonnaise, crema, lime zest, and a pinch of chili powder for the sauce.
- Assemble bowls: Layer rice, chicken, corn, drizzle with sauce, and top with cotija cheese and extra cilantro.
Notes
- For meal prep, keep sauce separate until serving
- Can substitute cotija with feta cheese
- Make it spicier by adding diced jalapeños
- Leftover bowls keep well in the fridge for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 42g