Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn kernels (about 3 ears)
- 1 cup long-grain jasmine or basmati rice
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp chili powder (adjust to taste)
Instructions
- Rinse and cook the rice: In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until fluffy.
- Prepare the chicken: Season chicken breasts with salt, pepper, cumin, and chili powder. Heat oil in a skillet over medium-high heat and sauté chicken for 6-7 minutes per side until golden brown and cooked through.
- Grill the corn: Cook corn on a grill or stovetop pan over medium-high heat for about 10-12 minutes until charred. Allow to cool slightly before cutting off kernels.
- Make the sauce: In a bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder until well combined.
- Assemble: Layer fluffy rice in bowls, top with sliced chicken and grilled corn. Drizzle with sauce and sprinkle cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg