Ingredients
Scale
- 2 cups cooked white or jasmine rice
- 1 lb boneless chicken breasts or thighs, sliced
- 2 ears fresh corn, grilled and kernels removed
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
- For the Zesty Cream Sauce:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tsp cumin
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced jalapeños, avocado, shredded cheese, chopped green onions
Instructions
- Season the sliced chicken with paprika, chili powder, salt, and pepper. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the chicken until fully cooked and lightly browned, about 6-8 minutes. Set aside.
- Preheat your grill or grill pan. Grill the corn until charred in spots, about 5 minutes per side. Remove from the grill, let cool slightly, then cut the kernels off the cob.
- In a small bowl, mix together mayonnaise or Greek yogurt, lime juice, cumin, minced garlic, and chopped cilantro. Stir well until smooth. Adjust seasoning to taste and set aside.
- In bowls, start with a base of warm cooked rice. Top with grilled chicken slices, corn kernels, and your chosen toppings. Drizzle generously with the zesty cream sauce for added flavor.
Notes
- Store leftovers separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and corn before serving.
- Customize toppings with sliced jalapeños, avocado, cheese, or green onions for extra flavor.
- Use fresh corn for the best flavor, but frozen corn works well if thawed and drained.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Sautéing, Mixing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg