Description
A vibrant, street food-inspired bowl loaded with juicy spice-rubbed chicken, charred sweet corn, tangy lime crema, and fluffy rice. Perfect for meal prep or a satisfying weeknight dinner.
Ingredients
2 chicken breasts or thighs
1 cup corn kernels
2 cups cooked white rice
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1/3 cup sour cream or Mexican crema
1 tablespoon lime juice
1 teaspoon chopped cilantro (for crema)
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
Instructions
1. Mix chili powder, paprika, cumin, garlic powder, and salt in a bowl. Coat the chicken and marinate for 20 minutes.
2. Heat a skillet over medium-high heat. Cook the chicken until seared and fully cooked, then set aside to rest before slicing.
3. In the same skillet, add corn and cook until lightly charred.
4. In a small bowl, whisk sour cream, lime juice, chopped cilantro, and a pinch of salt to make the crema.
5. Assemble bowls with a base of rice, topped with chicken slices, charred corn, red onion, fresh cilantro, crema drizzle, and lime wedges.
Notes
Letting the chicken rest before slicing locks in juices for the best texture.
Charring the corn adds depth—don’t skip it!
Thin the crema with a splash of water if it feels too thick for drizzling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg