Description
A quick and protein-packed meal inspired by Mexican street corn flavors, ready in just 30 minutes. This dish combines creamy, tangy, and smoky elements with chicken, corn, and rice for a satisfying dinner.
Ingredients
- 1 pound (450g) boneless, skinless chicken breast, thinly sliced
- 3 cups (600g) cooked rice (white, brown, or cauliflower rice)
- 1½ cups (225g) corn kernels (fresh or frozen)
- ¼ cup (60ml) mayonnaise (full-fat)
- 2 tablespoons (30ml) fresh lime juice
- 1 teaspoon chili powder (chipotle powder optional)
- ½ teaspoon garlic powder
- ¼ cup (10g) chopped cilantro (parsley as substitute)
- ½ cup (50g) crumbled cotija cheese (feta as substitute)
- 2 tablespoons (30ml) olive oil (extra virgin preferred)
- Salt and pepper to taste
- 2 green onions, thinly sliced
- Optional: avocado slices
- Optional: 1 cup (170g) black beans, rinsed and drained
Instructions
- Slice chicken breast into thin strips or bite-sized pieces. Chop cilantro and slice green onions. Cook rice if not already prepared (15-20 minutes).
- In a small bowl, whisk together mayonnaise, fresh lime juice, chili powder, garlic powder, and a pinch of salt. Adjust seasoning to taste.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces seasoned with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes.
- Add corn kernels to the skillet with the chicken. Cook for another 3 to 4 minutes, allowing the corn to get slightly charred.
- Turn heat to low and add the creamy sauce to the skillet. Mix well to coat chicken and corn. Warm gently for 1 to 2 minutes without boiling.
- Divide cooked rice among bowls. Spoon the chicken and corn mixture over the rice. Sprinkle with crumbled cotija cheese, chopped cilantro, and sliced green onions. Add avocado slices and black beans if using.
- Optionally, drizzle extra lime juice or sprinkle chili powder on top for added flavor. Serve immediately.
Notes
[‘Get a good sear on the chicken by not overcrowding the pan and letting it sit before flipping.’, ‘Use fresh lime juice for the best flavor; bottled lime juice is not recommended.’, ‘Avoid boiling the mayo-based sauce to prevent separation; warm gently on low heat.’, ‘Char the corn slightly for authentic street corn flavor.’, ‘Cook rice ahead of time to reduce total meal prep time.’, ‘Use freshly crumbled cotija or feta cheese for best texture and flavor.’, ‘For extra creaminess, stir in a tablespoon of sour cream or Greek yogurt into the sauce.’, ‘Substitute Greek yogurt for mayonnaise for a lighter sauce.’, ‘Do not freeze the chicken and corn mixture as the mayo-based sauce may separate.’]
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 450
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 40
Keywords: street corn, chicken rice bowl, quick dinner, protein-packed, Mexican flavors, easy recipe, weeknight meal