Ingredients
Scale
- 1 cup jasmine rice
- 2 cups water
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and water, bringing it to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
- While the rice cooks, preheat a grill or grill pan over medium-high heat.
- In a small bowl, mix the olive oil, chili powder, garlic powder, cumin, salt, and pepper. Rub this mixture onto the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
- In a separate pan, sauté the corn over medium heat for 5-7 minutes until slightly charred. Stir in lime juice, salt, and pepper.
- In a bowl, mix the mayonnaise with lime juice to create a creamy dressing.
- To assemble the bowls, fluff the cooked rice and divide it among bowls. Top with sliced grilled chicken, sautéed corn, avocado slices, cotija cheese, and fresh cilantro.
- Drizzle with the creamy dressing and serve immediately.
Notes
- For a spicier kick, add diced jalapeños to the corn mixture.
- Swap chicken for grilled shrimp or tofu for a different protein option.
- This bowl can be made vegetarian by omitting chicken and using black beans instead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg