Description
A vibrant and satisfying dish featuring grilled chicken, sweet corn, and zesty lime crema over a bed of rice.
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for about 3-4 minutes until they are lightly charred.
- Season the corn with chili powder, smoked paprika, cumin, salt, and pepper. Remove from heat and set aside.
- Mix together the sour cream, lime juice, garlic powder, and salt to create your lime crema. Adjust the lime juice to your preference.
- Assemble your bowls starting with a base of the cooked rice. Layer the sliced grilled chicken, charred corn, black beans, diced tomatoes, and red onion on top.
- Sprinkle crumbled cotija cheese over your bowl.
- Drizzle the lime crema generously over the top and finish with chopped fresh cilantro.
- Serve immediately and enjoy!
Notes
For extra flavor, marinate chicken before grilling. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican