Ingredients
Scale
- 2 cups cooked white rice or brown rice
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups grilled corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season the chicken breasts with salt, pepper, chili powder, smoked paprika, and cumin.
- Grill the chicken for 6-7 minutes per side until cooked through. Remove from grill and let rest for a few minutes, then slice.
- In a small bowl, combine mayonnaise, lime juice, honey, chili powder, and a pinch of salt to make the dressing.
- In a large bowl, mix cooked rice, grilled corn, chopped cilantro, and half of the dressing. Toss to combine.
- Divide rice mixture into bowls, top with sliced grilled chicken, crumbled cotija cheese, and remaining dressing.
- Garnish with extra cilantro and lime wedges if desired.
Notes
- You can substitute grilled shrimp or tofu for chicken to make this dish vegetarian or seafood-friendly.
- Use fresh corn when available for the best flavor, or frozen corn heated before mixing.
- Adjust the lime and chili to taste for more or less zestiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg