Description
A bright, tangy bowl featuring tender shredded chicken, chewy rice, and charred corn, inspired by summer street fair flavors.
Ingredients
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup cooked chicken, shredded (rotisserie is a great shortcut)
- 1 cup corn (fresh kernels, frozen and thawed, or canned — drained)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup cilantro, chopped
- 1 lime, juiced (plus extra wedges for serving)
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup feta cheese (optional; cotija is an authentic swap)
Instructions
- Put the cooked rice and shredded chicken into a large mixing bowl. Toss gently so the chicken distributes evenly through the rice.
- Add the corn, diced red onion, and diced red bell pepper to the bowl. Stir briefly to blend the vegetables with the rice and chicken.
- Squeeze the lime juice over the mixture. Sprinkle the chili powder, a pinch of salt, and a few grinds of black pepper on top.
- Mix everything until well combined, making sure the lime and spices coat the rice and chicken. Taste and adjust seasoning — add more lime or chili powder to sharpen flavor.
- Serve the bowl topped with chopped cilantro and feta cheese, if using. Garnish with extra lime wedges for squeezing.
Notes
Use brown rice for more fiber or cauliflower rice for a low-carb bowl. Swap rotisserie chicken for leftover grilled chicken or a can of drained, shredded chicken in a pinch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican