Description
Elevate your weeknight dinners with this comforting bowl featuring juicy chicken, creamy street-corn salsa, and fluffy rice.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice (or 3/4 cup brown rice)
- 2 cups water or low-sodium chicken broth
- 2 cups corn kernels (fresh, frozen and thawed, or canned drained)
- 2 tablespoons olive oil, plus more for searing
- 1/2 cup mayonnaise (or Greek yogurt)
- 1/2 cup crumbled Cotija or feta cheese
- 1 lime (zest + juice)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- 1/4 cup chopped cilantro
- 1 small jalapeño, seeded and minced (optional)
- Salt and black pepper to taste
- Optional toppings: sliced avocado, pickled red onion, sliced scallions, hot sauce
Instructions
- Rinse rice until water runs clear. Combine with water or broth in a pot, bring to a boil, reduce to low, cover, and simmer for 15 minutes (35–40 for brown). Let rest 10 minutes covered.
- Pat chicken dry and season with salt, pepper, chili powder, and cumin. Let rest.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Add corn and cook for 2–3 minutes until charred, then stir and cook another 2–3 minutes. Mix with mayo, lime zest & juice, Cotija, garlic, cilantro, and jalapeño if using. Season to taste.
- In the same skillet, add another tablespoon of oil and heat over medium-high. Add chicken and sear 4–6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- Fluff rice with a fork, divide into bowls, top with sliced chicken, corn salsa, and optional toppings.
Notes
Swap rice for cauliflower rice to cut carbs. Use Greek yogurt instead of mayo for a lighter corn dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican