Description
Tender slices of spiced chicken and smoky charred corn layer over warm rice, drizzled with zesty lime crema, with crumbles of salty cotija and fragrant cilantro tying each bite into a fiesta of textures.
Ingredients
- 2 cups cooked rice
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 cup corn kernels
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/4 cup cotija cheese
- 1/4 cup fresh cilantro
- 1 whole lime
- 1 pinch salt
- 1 pinch pepper
Instructions
- Season chicken breast with salt, pepper, and half of the chili powder.
- Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 6 minutes per side.
- Remove chicken from the skillet and let it rest for a few minutes, then slice into strips.
- In the same skillet, add corn kernels and the remaining chili powder, cooking until slightly charred, about 3 to 5 minutes.
- In a small bowl, combine mayonnaise, sour cream, juice from half the lime, and a pinch of salt to make the creamy sauce.
- Divide cooked rice between bowls, then top with sliced chicken and charred corn.
- Drizzle the creamy sauce over the bowls and sprinkle with cotija cheese and fresh cilantro.
- Serve with lime wedges and enjoy.
Notes
- Use fresh corn for the best flavor
- Adjust chili powder amount to suit your spice preference
- Substitute Greek yogurt for sour cream to lighten the sauce
- Serve immediately to keep ingredients fresh and vibrant