Description
This Grilled Chicken and Corn Rice Bowl features tender grilled chicken, sweet corn, and a creamy sauce served over fluffy rice. It’s a colorful, protein-packed dish perfect for quick weeknight dinners or meal prep, allowing for customization with your favorite toppings.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup diced red onion
- 1 jalapeño, sliced (optional for heat)
Instructions
- Preheat your grill or stovetop grill pan over medium-high heat.
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Rub the spice mixture all over the chicken breasts and let them sit for 10-15 minutes.
- Grill the chicken for about 6-7 minutes on one side without moving it.
- Flip the chicken and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for about 5 minutes before slicing.
- If using fresh corn, husk it and remove the silk. Brush lightly with olive oil and season with salt.
- Grill the corn for about 10-15 minutes, turning occasionally until charred. If using frozen corn, skip this step.
- For frozen corn, heat a skillet over medium heat, add olive oil, and sauté the corn for 5-7 minutes until heated through.
- If using grilled corn, cut the kernels off the cob into a bowl.
- In a medium bowl, combine mayonnaise, lime juice, and half of the crumbled cotija cheese.
- Mix well and adjust seasoning with salt and pepper if needed.
- Start with a base of cooked rice in each bowl.
- Add a generous portion of grilled chicken on top of the rice.
- Add the grilled or sautéed corn over the chicken.
- Drizzle the creamy sauce over the chicken and corn.
- Sprinkle the remaining cotija cheese on top.
- Add diced red onion and sliced jalapeño (if using) for crunch and heat.
Notes
- Feel free to customize the toppings based on your preferences. Other great additions include diced tomatoes, black beans, or a dollop of sour cream.
- This recipe is great for meal prep; simply store the components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes