Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 ears of corn, husks removed
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 jalapeño, seeded and minced (optional)
- Hot sauce (optional)
- Lime wedges, for serving
Instructions
- Preheat grill to medium-high heat. Pat chicken breasts dry and season with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice or slice.
- While chicken is grilling, grill corn for 8-10 minutes, turning occasionally, until kernels are lightly charred.
- Remove corn from grill and let cool slightly. Cut kernels off the cob.
- In a medium bowl, whisk together mayonnaise, sour cream, Cotija cheese (or feta), cilantro, lime juice, and jalapeño (if using). Season with salt and pepper to taste.
- Assemble bowls: Divide rice among four bowls. Top with grilled chicken, grilled corn, and creamy sauce. Garnish with hot sauce (optional) and lime wedges.
Notes
For a spicier kick, leave some seeds in the jalapeño or add a dash of cayenne pepper to the sauce. You can also use canned corn if fresh corn is not available. Store leftover chicken and corn mixture in an airtight container in the refrigerator for up to 3 days. Assemble bowls just before serving. For a lower-carb option, substitute cauliflower rice for regular rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg