Grilled Chicken Bowl with Cilantro Lime Rice and Creamy Mexican Street Corn Salad
A delightful and nutritious meal combining grilled chicken, cilantro lime rice, and a creamy corn salad, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Cotija cheese (optional)
- 1/2 teaspoon chili powder
Instructions
- Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for about 6-7 minutes per side or until fully cooked.
- Meanwhile, prepare the cilantro lime rice: cook the jasmine rice according to package instructions. Once cooked, fluff with a fork and stir in chopped cilantro and lime juice.
- For the corn salad: In a bowl, mix the corn, mayonnaise, sour cream, Cotija cheese (if using), and chili powder.
- To assemble the bowl, place a serving of cilantro lime rice in a bowl, top with sliced grilled chicken, and a generous scoop of the creamy corn salad. Serve immediately.
Notes
Marinate the chicken for extra flavor and cook the rice in chicken broth for enhanced taste. Consider adding spicy elements to the corn salad.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg