Description
A flavorful weeknight dinner featuring juicy chicken, sweet corn, and a creamy dressing, topped with tangy cotija cheese.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 tbsp olive oil
- 1½ cups corn (fresh, frozen, or canned)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- ¼ cup cotija cheese (or feta)
- ½ tsp chili powder (for the corn mix)
- Juice of ½ lime
- 1 tbsp chopped cilantro
- 2 cups cooked rice
- Optional toppings: avocado, jalapeños, green onions, hot sauce
Instructions
- Season the chicken by combining chili powder, paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning onto the chicken pieces.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until cooked through. Remove from heat and chop into pieces.
- In a bowl, mix together the corn, mayonnaise, sour cream (or yogurt), cotija cheese, lime juice, cilantro, and a sprinkle of chili powder to prepare the corn mixture.
- Assemble the bowls starting with a base of cooked rice, layer the chopped chicken, and top generously with the corn mixture.
- Finish with optional toppings as desired.
Notes
Store leftover components separately in airtight containers. Chicken and corn mixture will last about 3-4 days in the refrigerator. For enhanced flavor, consider marinating the chicken for a few hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken rice bowl, street corn, quick dinner, flavorful meal, family favorite