Description
A flavorful bowl combining smoky chicken, fresh corn, and vibrant toppings for a satisfying meal reminiscent of summer barbecues.
Ingredients
Scale
- 2 chicken breasts
- 1 cup corn kernels
- 1 cup cooked white rice
- 1 can black beans, drained
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- Hot sauce, to taste
- Lime wedges, for garnish
Instructions
- Mix together the chili powder, cumin, paprika, salt, and pepper. Rub this seasoning mixture onto both sides of the chicken breasts until they’re evenly coated.
- Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and let them cook for about 6-8 minutes on each side, until cooked through and golden brown. Remove and let rest before slicing.
- Toss in the corn kernels and cook for about 3-5 minutes until slightly charred. Remove from heat and set aside.
- Layer in the cooked white rice, drained black beans, and the charred corn in a bowl.
- Slice the rested chicken and arrange it over the assembled bowl. Sprinkle with diced red onion, chopped cilantro, and crumbled cotija cheese.
- Mix together sour cream, mayonnaise, and hot sauce. Drizzle this sauce over the assembled bowl.
- Finish with lime wedges and a sprinkle of fresh cilantro. Serve immediately.
Notes
Best enjoyed fresh! Store leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 70mg