Description
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A bold and creamy Mexican-inspired chicken rice bowl topped with elote-style corn. Done in 30 minutes.
Ingredients
1 lb boneless chicken thighs or breasts
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin
Salt and pepper to taste
2 cups cooked white or brown rice
2 ears grilled or roasted corn (or 1.5 cups)
2 tbsp mayonnaise or sour cream
1/3 cup crumbled cotija cheese
2 tbsp fresh lime juice
2 tbsp chopped cilantro
1/2 tsp chili powder or Tajín
Optional toppings: avocado, pickled onions, jalapeños, shredded lettuce
Instructions
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In a bowl, mix olive oil and spices. Coat chicken evenly.
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Grill or pan-cook chicken for 6–8 minutes per side. Let rest, then slice.
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Grill corn, remove kernels, and mix with mayo, lime juice, cotija, and chili powder.
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Layer rice, chicken, and creamy corn in a bowl.
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Garnish with cilantro and your favorite toppings. Serve warm.
Notes
You can substitute Greek yogurt for mayo for a lighter version
Use cauliflower rice for a low-carb bowl
The corn topping can be served warm or cold
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Pan-Searing, Bowl Assembly
- Cuisine: Mexican