Description
A bright Mexican fusion meal combining citrus-marinated chicken with freshly charred corn, creamy avocado-lime seasoning, and crumbled cotija over fluffy rice. Quick, bold, and adaptable for busy weeknights.
Ingredients
Chicken Breast (1.5 lbs, cubed into 1-inch pieces)
Long Grain White Rice (1.5 cups, rinsed until water runs clear)
Frozen or Fresh Corn (2 cups, charred in a skillet)
Lime Juice (3 tbsp, freshly squeezed)
Chili Powder (1 tbsp, mild or ancho)
Mayonnaise (1/4 cup, full fat)
Greek Yogurt (2 tbsp, for corn topping)
Cotija Cheese (1/2 cup, crumbled)
Fresh Cilantro (1/4 cup, roughly chopped)
Olive Oil (2 tbsp, high smoke point for searing)
Instructions
Boil 3 cups of water in a medium saucepan with a pinch of salt
Add rinsed rice to boiling water and reduce heat to a low simmer
Cover the pot and cook rice for 18 minutes until fluffy
Pat chicken pieces dry and add lime juice, chili powder, and 1 tbsp olive oil to a bowl
Toss chicken to coat evenly, then set aside
Heat skillet over medium-high heat, add remaining olive oil, and sauté charred corn kernels for 4-5 minutes
In a small bowl, mix mayonnaise, Greek yogurt, additional lime juice, chili powder, and half the cilantro
Season chicken in skillet, cooking for 6-7 minutes per side until fully done
Divide cooked rice into four bowls, add chicken and corn mixture, then top with cotija and remaining cilantro
Notes
Use ancho chili powder for a milder flavor
Frozen corn should be thawed before charring
Cotija can be substituted with crumbled feta for a similar texture
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stir Fry/Bowl Assembly
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10g
- Sodium: 1500mg
- Fat: 39g
- Saturated Fat: 20g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg