Ingredients
Boneless chicken thighs or breasts
Fresh or frozen corn (preferably on the cob)
Long-grain white or jasmine rice
Mayonnaise
Lime juice
Chili powder
Paprika
Cumin
Garlic (minced or powder)
Salt
Black pepper
Cotija cheese (or feta)
Fresh cilantro
Avocado (optional)
Jalapeño slices (optional)
Olive oil
See the full recipe card at the end of the article for exact measurements.
Instructions
Marinate chicken in olive oil, lime juice, garlic, and spices for at least 30 minutes.
Grill or pan-sear chicken until cooked through and slightly charred. Let rest before slicing.
Grill corn on the cob or toast frozen corn in a skillet until golden and slightly charred.
Cook rice as directed, then let rest and fluff with a fork.
Mix charred corn with mayo, lime juice, chili powder, cotija cheese, and chopped cilantro.
Assemble the bowl: start with rice, add sliced chicken, top with corn mixture, avocado, jalapeños, and any other favorite toppings.
Notes
For a creamier topping, add a spoonful of sour cream or Greek yogurt.
Store rice, chicken, and toppings separately for best texture in meal prep.
Add hot sauce, pickled onions, or crushed tortilla chips for extra flavor and crunch.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Grill or Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg