Description
A flavorful and hearty bowl featuring grilled chicken, roasted street-corn, cilantro-lime rice, fresh toppings, and a creamy chile-lime drizzle.
Ingredients
- 2 cups cooked cilantro-lime rice
- 2 chicken breasts, grilled and sliced
- 2 cups corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup cotija cheese, crumbled
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/4 cup diced red onion
- 1 avocado, sliced
- 1/3 cup sour cream
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
Instructions
- Season the corn with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Roast in a skillet or oven until lightly charred.
- Grill or pan-sear the chicken breasts until cooked through, then slice.
- Prepare the sauce by mixing sour cream, lime juice, and hot sauce until smooth.
- Assemble bowls by adding cilantro-lime rice as the base.
- Top each bowl with grilled chicken, charred corn, red onion, avocado, cotija cheese, and cilantro.
- Drizzle with the chile-lime sauce and serve with lime wedges.
Notes
- Swap chicken for black beans to make it vegetarian.
- Use Greek yogurt instead of sour cream for a lighter sauce.
- Frozen corn chars well—no need to thaw.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican-Inspired