Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh corn kernels (approximately 4 ears)
- 1 cup long-grain white rice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup mayonnaise
- 1 tsp chili powder
- 1 tsp garlic powder
Instructions
- Cook the Chicken: Heat oil in a skillet over medium heat. Season chicken with salt, pepper, chili powder, and cumin. Cook for 6-7 minutes on each side until golden brown and cooked through.
- Prepare the Rice: Rinse rice under cold water. In a pot, combine rinsed rice with 2 cups of water. Bring to a boil, then cover and simmer for 15-20 minutes until tender.
- Sauté the Corn: In another pan, melt butter over medium-high heat. Add corn kernels, seasoning with salt and pepper. Sauté for about 5-7 minutes until golden brown.
- Mix the Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and chili powder until creamy.
- Assemble: Slice chicken and fluff rice in bowls. Layer with rice first, then top with sliced chicken and sautéed corn. Drizzle with sauce and garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg