Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh corn kernels (or 1 cup frozen corn)
- 1 cup long-grain white or brown rice
- ½ cup mayonnaise (or Greek yogurt)
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- ¼ cup chopped cilantro (optional)
- 1 tsp garlic powder
- ¼ cup crumbled feta cheese
Instructions
- Rinse rice under cold water until it runs clear. Cook according to package instructions, usually boiling 2 cups of water and adding rice until tender.
- Season chicken breasts with salt and pepper. Grill over medium heat for 6-7 minutes on each side until cooked through. Let rest before slicing.
- In a skillet over medium heat, sauté corn in olive oil for about 5-7 minutes until golden brown.
- Mix mayonnaise, lime juice, chili powder, garlic powder, and cilantro in a bowl until smooth. Adjust seasoning to taste.
- In serving bowls, layer rice as the base followed by sliced chicken and sautéed corn. Drizzle sauce on top and sprinkle crumbled feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg