Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup jasmine rice
- 1 cup corn kernels (fresh or frozen)
- ¼ cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- ¼ cup fresh cilantro, chopped
- ¼ cup queso fresco, crumbled
- 1 avocado (optional), sliced
- ½ cup sour cream
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
- Season chicken with salt, pepper, and chili powder. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).
- Rinse jasmine rice under cold water. Combine with water in a pot (1:1 ratio). Bring to a boil, then reduce heat and cover. Cook for about 15 minutes until tender.
- In another pan, char corn kernels over medium heat for about 5-7 minutes until lightly browned.
- In a bowl, mix mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper until smooth.
- Fluff rice and layer it into bowls. Top with sliced chicken and charred corn. Drizzle with sauce and finish with crumbled queso fresco and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg