Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 ears of fresh sweet corn
- 1 cup jasmine rice
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup chopped fresh cilantro
- 1 tsp chili powder (adjust to taste)
- 2 tbsp olive oil (extra virgin)
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise for the sauce
- 1 tsp garlic powder for the sauce
Instructions
- Gather ingredients; rinse jasmine rice under cold water until clear.
- In a saucepan, combine rinsed rice and 2 cups water; bring to boil, cover, and reduce heat to low for about 15 minutes until fluffy.
- Season chicken breasts with salt, pepper, and chili powder; grill over medium heat for 6-8 minutes on each side until cooked through.
- Wrap corn in foil; grill for 10-15 minutes, rotating occasionally until tender.
- Whisk together mayonnaise, lime juice, garlic powder, and additional chili powder in a bowl for the sauce.
- Assemble bowls: start with rice, top with sliced chicken and corn kernels, drizzle sauce generously, and sprinkle with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg