Description
A vibrant bowl featuring marinated grilled chicken, charred corn, avocado, and fluffy jasmine rice, dressed with lime.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh sweet corn (or frozen) — thawed if frozen
- 2 ripe avocados, diced
- 1 cup jasmine rice
- 2 tablespoons fresh lime juice
- 1/2 cup chopped cilantro (optional)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sour cream or Greek yogurt (optional; for a crema)
Instructions
- Mix lime juice, cumin, chili powder, a pinch of salt, and some black pepper in a shallow dish. Add chicken and coat well. Marinate at least 30 minutes in the fridge.
- Rinse jasmine rice under cold water until the water runs clear. Cook according to package directions (about 18 minutes simmer time) and keep warm.
- Heat a skillet over medium with the olive oil. Add corn and sauté until it gets golden and slightly charred, about 5–7 minutes. Season with a little salt. Transfer to a bowl.
- Heat a grill or grill pan to medium-high. Grill the marinated chicken 6–7 minutes per side until an instant-read thermometer reads 165°F (74°C). Let rest 5 minutes, then slice thinly.
- Build each bowl with a base of jasmine rice. Top with sliced chicken, the sautéed corn, and diced avocado. Spoon a dollop of sour cream or Greek yogurt, squeeze extra lime, and scatter cilantro on top. Serve warm.
Notes
For a lighter or faster serving idea, swap chicken breasts for thighs for juicier meat; use canned corn in a pinch. For a dairy-free crema, blend avocado with lime and a pinch of water instead of sour cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican