Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh corn (about 2 ears)
- 1 medium red onion, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 4 cups cooked rice (white or brown)
- 1/2 cup crumbled Cotija or feta cheese
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add diced red onion and corn. Sauté until onions are translucent and corn begins to caramelize.
- In a bowl, mix mayonnaise (or Greek yogurt), lime juice, chili powder, and smoked paprika until smooth.
- Fluff cooked rice in a large bowl. Add diced chicken and sautéed corn-onion mixture. Pour sauce over everything and mix well.
- Top with crumbled cheese and fresh cilantro before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 485
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg