Description
Juicy chili-spiced chicken meets smoky kernels, creamy lime-infused sauce, and crumbly cotija atop fluffy rice. Each bite bursts with fresh cilantro and zesty citrus.
Ingredients
- 2 cups cooked rice
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 cup corn kernels
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/4 cup cotija cheese
- 1/4 cup fresh cilantro
- 1 whole lime
- 1 pinch salt
- 1 pinch pepper
Instructions
- Season chicken breast with salt, pepper, and half of the chili powder.
- Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 6 minutes per side.
- Remove chicken from the skillet and let it rest for a few minutes, then slice into strips.
- In the same skillet, add corn kernels and the remaining chili powder, cooking until slightly charred, about 3 to 5 minutes.
- In a small bowl, combine mayonnaise, sour cream, juice from half the lime, and a pinch of salt to make the creamy sauce.
- Divide cooked rice between bowls, then top with sliced chicken and charred corn.
- Drizzle the creamy sauce over the bowls and sprinkle with cotija cheese and fresh cilantro.
- Serve with lime wedges and enjoy.
Notes
- Use fresh corn for the best flavor
- Adjust chili powder amount to suit your spice preference
- Substitute Greek yogurt for sour cream to lighten the sauce
- Serve immediately to keep ingredients fresh and vibrant