Ingredients
Scale
- 1 pound skinless, boneless chicken breasts
- 2 cups corn kernels
- 2 cups cooked rice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- ½ cup crumbled feta cheese
- Juice of 2 limes
- Fresh cilantro
Instructions
- Marinate the chicken: Combine olive oil, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper in a bowl. Coat chicken breasts in the mixture and refrigerate for 15 to 30 minutes.
- Prep the corn: Heat olive oil in a skillet over medium-high heat. Add corn and cook until lightly charred (about 3 to 5 minutes). Mix with mayonnaise, Greek yogurt, feta cheese, chili powder, cilantro, and lime juice in a bowl.
- Cook the chicken: In the same skillet, cook marinated chicken until crisp brown on each side or until internal temperature reaches 165°F (about 4 to 5 minutes per side).
- Prepare the rice: Mix cooked rice with butter (or olive oil), lime juice, and chopped cilantro.
- Assemble bowls: Layer rice in bowls, top with sliced chicken and charred corn mixture, garnishing as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 100mg