Description
This vibrant, zesty rice bowl combines juicy chicken, sweet corn, and creamy toppings for a Mexican-inspired meal that’s quick, satisfying, and packed with flavor.
Ingredients
For the Chicken:
- 1 lb chicken breast, diced.
- 1 tablespoon olive oil.
- 1 teaspoon chili powder.
- Salt and pepper, to taste.
For the Base:
- 2 cups cooked rice.
- 1 cup cooked corn kernels.
For the Dressing:
- ¼ cup sour cream.
- 1 tablespoon mayonnaise.
- 1 clove garlic, minced.
- ½ teaspoon paprika.
Toppings:
- ¼ cup crumbled cotija cheese.
- ¼ cup chopped cilantro.
- 1 lime, cut into wedges.
Instructions
1️⃣ Cook the Chicken:
Season the diced chicken with chili powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from heat and set aside.
2️⃣ Prepare the Dressing:
In a small bowl, whisk together the sour cream, mayonnaise, minced garlic, and paprika until smooth. Adjust the seasoning if desired.
3️⃣ Assemble the Bowls:
Divide the cooked rice among four bowls.
Top each bowl with an equal portion of the cooked chicken and corn.
4️⃣ Add Toppings:
Drizzle each bowl with the creamy dressing.
Sprinkle with crumbled cotija cheese and chopped cilantro.
5️⃣ Serve:
Add a lime wedge to each bowl. Squeeze the lime over the top just before eating for a burst of freshness.
Notes
- Make It Spicy: Add a pinch of cayenne pepper to the chicken seasoning or mix hot sauce into the dressing for a fiery kick.
- Rice Options: Use brown rice, cauliflower rice, or quinoa for a healthy twist.
- Roasted Corn: For extra flavor, roast the corn kernels in a skillet with a bit of butter and paprika before adding them to the bowl.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving, and add fresh toppings like cilantro and lime.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4