Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup grilled corn kernels (or canned, drained)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese (or feta)
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Season chicken with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear 6-8 minutes per side until cooked through. Let rest and slice.
- Mix grilled corn with mayonnaise, sour cream, lime juice, half the cotija cheese, and cilantro. Season with salt and pepper.
- Divide cooked rice into bowls, top with sliced chicken and corn mixture.
- Sprinkle remaining cotija cheese and additional cilantro. Serve with lime wedge.
Notes
- For extra heat, add diced jalapeños or hot sauce.
- Use leftover rotisserie chicken for quicker prep.
- Brown rice or quinoa can substitute for white rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free