Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh corn (or frozen)
- 2 cups cooked rice (white or brown)
- 2 tbsp freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp chili powder
- 1/2 cup mayonnaise (or Mexican crema)
- 1/3 cup crumbled Cotija or feta cheese
Instructions
- Prepare your ingredients by rinsing the rice and setting it aside.
- Season chicken breasts with chili powder, salt, and pepper. Heat a skillet over medium-high heat and cook the chicken for about 6-7 minutes per side until golden brown.
- In another pan, sauté the corn in butter over medium heat until tender and slightly caramelized (about 5 minutes).
- Combine mayonnaise with lime juice and chopped cilantro in a small bowl; mix well.
- To assemble, place a scoop of rice in each bowl, top with sliced chicken and sautéed corn, then drizzle with the creamy sauce.
- Finish with crumbled cheese and extra cilantro if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg