Description
A vibrant dish inspired by Mexican street food, featuring succulent chicken, creamy street corn, zesty cilantro-lime rice, and a smoky dressing.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups canned corn or fresh corn off the cob
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- ½ cup crumbled cotija cheese
- 2 cups long-grain white rice or quinoa
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Smoky chipotle sauce or homemade smoky dressing
Instructions
- Prepare the chicken: Heat a skillet over medium-high heat, add olive oil, and season chicken with salt and pepper. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove from heat and let it rest.
- Make the creamy street corn: In the same skillet, add corn and sauté for about 5 minutes. Mix in sour cream, lime juice, and cotija cheese. Season to taste.
- Cook the cilantro lime rice: Cook rice according to package instructions, fluff with a fork, and fold in fresh cilantro and lime juice.
- Assemble your bowls: Start with cilantro lime rice, followed by sliced chicken and creamy street corn.
- Drizzle with smoky dressing and a sprinkle of cilantro before serving.
Notes
For a vegetarian version, swap chicken for grilled zucchini or mushrooms. Store any leftover creamy corn in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Mexican street food, chicken rice bowls, creamy corn, cilantro lime rice, smoky dressing