Description
A vibrant combination of street corn, hearty chicken, and comforting rice for a delicious bowl meal.
Ingredients
- 1 cup of rice (white or brown)
- 2 chicken breasts, boneless and skinless
- 1 cup of corn (fresh, canned, or frozen)
- 1/2 cup of crumbled queso fresco or feta cheese
- 1 tablespoon of olive oil
- 1 lime (juiced)
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
- 1 teaspoon of chili powder (optional)
- Lime crema for drizzling (optional)
Instructions
- Prepare the rice according to the package instructions.
- In a skillet, heat olive oil over medium heat. Season the chicken with salt and pepper. Cook for 5-7 minutes on each side, ensuring it’s fully cooked through.
- While the chicken is cooking, prepare your corn. Grill or sauté the corn in a separate pan until slightly charred.
- In a bowl, mix the corn with lime juice, cilantro, queso fresco, and chili powder if using.
- Once the chicken is done, let it rest briefly, then slice into strips.
- In serving bowls, place a scoop of rice, top with chicken slices, and add the street corn mixture. Drizzle with lime crema if desired and garnish with additional cilantro and cheese.
Notes
For extra flavor, marinate the chicken in lime juice and spices a few hours before cooking. Use leftover grilled chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican