Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cooked rice
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 2 tbsp mayonnaise
- 1 lime, juiced
Instructions
- Step 1: Season chicken cubes with chili powder, cumin, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 2: Add corn kernels to the skillet with the chicken and cook for another 2-3 minutes, stirring occasionally, until heated through.
- Step 3: In a small bowl, whisk together mayonnaise and lime juice.
- Step 4: Divide cooked rice into bowls. Top with the chicken and corn mixture. Drizzle with the lime mayonnaise.
- Step 5: Garnish with crumbled cotija cheese and chopped cilantro. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet to avoid drying out the chicken.
- For a fun twist, serve this bowl with tortilla chips for extra crunch and dipping.
- To enhance the smoky flavor, consider grilling the chicken before adding it to the rice bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American