Description
A delicious and customizable rice bowl featuring spiced chicken, charred corn, and a creamy tajín-lime sauce that brings vibrant flavors to your weeknight dinner.
Ingredients
- 2 lbs chicken breasts, sliced in half to make thin filets
- 2 Tbsp olive oil
- 2 ½ cups corn kernels (fresh or frozen)
- ½ onion, diced
- 1 small jalapeño, seeded and diced (optional)
- 2 ½ cups cooked rice (for serving)
- 1/3 cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ tsp tajín (add more to taste)
- Juice of 1 small lime
- 2–3 Tbsp milk (to thin)
- Pinch fine sea salt
- 1 ripe avocado, chopped
- ½ cup cotija cheese, shredded
- ½ cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- In a bowl, whisk together mayo, crema/sour cream, tajín, lime juice, milk, and salt. Set aside.
- Season chicken on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat with olive oil. Cook chicken until it reaches 165°F, then rest and slice.
- Add more oil to the same skillet if needed, and add corn, onion, and jalapeño. Turn heat to high and sauté until corn is charred and tender (about 4–5 minutes). Stir in half of the sauce to coat the corn.
- Assemble bowls with rice, sliced chicken, creamy corn, and toppings (avocado, cotija, cilantro, lime wedge, and drizzle with extra sauce).
Notes
For a lighter version, use Greek yogurt instead of mayo and reduce cheese/avocado. Store components separately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican