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Description
A high-protein Mexican-inspired rice bowl featuring seasoned grilled chicken, charred street corn in a creamy Tajin-lime sauce, topped with avocado, Cotija cheese, and fresh cilantro.
Ingredients
- 1/3 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1-2 tsp Tajin seasoning
- 1-2 tbsp fresh lime juice
- 1 tbsp milk (optional, for consistency)
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil (divided)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 2 1/2 cups corn kernels (fresh or frozen)
- 1/2 small onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 2 1/2 cups cooked rice
- 1 ripe avocado, sliced or diced
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Begin by preparing the creamy street corn sauce: In a bowl, whisk together the mayonnaise, Mexican crema or sour cream, Tajin seasoning, fresh lime juice, and a splash of milk if a thinner consistency is desired. Set aside.
- Season the chicken breasts generously on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until thoroughly done, reaching an internal temperature of 165°F (74°C), flipping once. This typically takes 5-7 minutes per side. Remove the chicken from the skillet and let it rest before slicing or shredding.
- In the same skillet, add the remaining olive oil if needed. Add the corn kernels, diced onion, and minced jalapeño (if using). Increase the heat to high, cover, and sauté, stirring occasionally, for 4-5 minutes, or until the corn is tender with some charred spots.
- Remove the skillet from the heat and stir in half of the prepared creamy street corn sauce with the charred corn mixture.
- To assemble the bowls, spoon the cooked rice into individual serving bowls. Top with slices or shredded chicken, followed by a generous scoop of the creamy street corn mixture.
- Garnish each bowl with sliced avocado, crumbled Cotija cheese, and fresh cilantro. Serve immediately with extra lime wedges and any remaining sauce on the side.
Notes
- For a spicier version, increase the jalapeño or add more Tajin seasoning.
- Use fresh corn for the best charred flavor, but frozen works well too.
- This recipe is naturally gluten-free if using gluten-free ingredients.