Ingredients
Scale
- 2 cups cooked rice
- 2 grilled chicken breasts, sliced
- 1 cup corn kernels (fresh or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/4 teaspoon chili powder
- 1/4 cup cotija cheese, crumbled
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Combine corn kernels, mayonnaise, sour cream, lime juice, and chili powder in a bowl. Stir until well-blended.
- Layer warm cooked rice into serving bowls as the base.
- Arrange the sliced grilled chicken on top of the rice.
- Spoon the corn mixture generously over the chicken.
- Sprinkle crumbled cotija cheese on top and garnish with fresh cilantro. Serve with lime wedges.
Notes
Store leftovers in airtight containers for up to three days. For longer storage, freeze the chicken and rice separately. Marinating the chicken beforehand enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg