Description
A quick and flavorful bowl featuring juicy grilled chicken, charred corn, and a creamy lime sauce, perfect for weeknights and gatherings.
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 tbsp lime juice (for the marinade)
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1½ cups corn (fresh kernels, frozen thawed, or drained canned)
- 1 tbsp butter (or neutral oil for dairy-free)
- ¼ cup cotija cheese, crumbled (sub feta if needed)
- ¼ cup cilantro, chopped
- 1 avocado, sliced (optional)
- ¼ cup sour cream
- 2 tbsp mayo (use extra sour cream or Greek yogurt for lighter)
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Instructions
- Whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice in a bowl.
- Add the chicken and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
- Heat a grill pan or heavy skillet over medium-high heat until hot. Add the chicken and cook for 5–7 minutes per side until fully cooked. Remove and let the chicken rest for 5 minutes before slicing.
- In the same pan, reduce heat to medium and melt the butter. Add the corn and cook, stirring occasionally, for 3–5 minutes until slightly charred and heated through.
- In a small bowl, mix sour cream, mayo, lime juice, garlic powder, and cayenne (if using). Stir until smooth.
- Divide cooked rice among bowls. Top each with sliced chicken, charred corn, and drizzle with creamy lime sauce. Finish with crumbled cotija, chopped cilantro, and sliced avocado if desired.
Notes
Swap chicken thighs for juicier results. Use Greek yogurt to lighten the sauce. For a dairy-free bowl, omit cotija and use extra lime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican