Ingredients
Scale
- 2 cups jasmine rice
- 1 pound chicken thighs or breasts
- 1 cup corn (frozen, canned, or fresh)
- 2 tablespoons mayonnaise
- 1 lime (juiced)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (optional)
- 1/2 cup Cotija cheese (or feta)
- Cilantro, hot sauce, and pico de gallo for topping
- Salt and oil for marinating
Instructions
- Cook the jasmine rice according to package instructions.
- While the rice is cooking, marinate the chicken in lime juice, oil, salt, and optional chili powder.
- Mix the corn with mayo, lime juice, garlic powder, chili powder, and cheese in a bowl.
- Grill or cook the marinated chicken in a skillet until cooked through and golden.
- Chop the chicken into bite-sized pieces.
- Assemble the bowl: place rice at the bottom, top with corn mixture, chicken pieces, and desired garnishes.
- Squeeze extra lime over the top, mix, and enjoy!
Notes
Use leftover rotisserie chicken for a quicker option. Char the corn for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg