Description
This recipe features tender chicken, creamy Mexican-style street corn, and fluffy cilantro lime jasmine rice.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins (cut into bite size pieces)
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- Juice of one lime
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese (or finely grated parmesan or queso fresco)
- 1 tsp chili powder (or tajin)
- Juice of half of a lime
- Salt and pepper to taste
- Hot sauce to taste
- 1 cup jasmine rice (uncooked)
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- Juice of one lime
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- In a bowl, combine the chicken pieces with smoked paprika, garlic powder, chili powder, kosher salt, and oregano. Add olive oil and juice of one lime, then toss until the chicken is evenly coated and well seasoned.
- Heat a skillet over medium-high heat and cook the seasoned chicken pieces for about 6-8 minutes per side until fully cooked through and browned on the outside. Remove from heat and set aside.
- Rinse the jasmine rice under cold water until water runs clear. In a medium pot, combine rice, water, and kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed and rice is tender. Remove from heat, fluff with a fork, then stir in minced cilantro and lime juice.
- In the same skillet or a separate pan, cook the sweet corn over medium heat until tender and slightly charred, about 5-7 minutes. Remove from heat and stir in light sour cream, light mayo, cotija cheese, chili powder (or tajin), lime juice, salt, pepper, and hot sauce to taste.
- Divide the cilantro lime rice among bowls, top with cooked chicken and creamy street corn. Add desired toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips for crunch and extra flavor.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 47 g
- Cholesterol: 120 mg
