Description
A vibrant Mexican dish combining smoky grilled chicken, charred corn, and zesty cilantro-lime rice. Creamy cotija cheese and fresh herbs add balance, creating a spicy-sweet-acidic flavor profile perfect for bold weeknight meals.
Ingredients
3–4 chicken breasts (4 oz each)
4 ears grilled corn (or 4 cups thawed frozen kernels)
2 cups uncooked white rice (basmati or jasmine)
1 cup chopped cilantro (or parsley)
2 large limes (zestreserved, juiced)
2 tbsp oil (avocado or vegetable)
1 tbsp chipotle in adobo
1 tsp ground cumin
3 cups water
½ tsp salt
Cotija cheese, crumbled (optional)
Lime wedges (for garnish)
Instructions
Marinate the chicken: Cut into 1-inch cubes. Mix with 2 tbsp oil, 1 tbsp chipotle, and 1 tsp cumin. Chill for 30 minutes.
Toast rice: Heat 1 tbsp oil in a skillet. Add 1 tsp cumin, then sauté rinsed rice for 2-3 minutes.
Cook rice: Add 3 cups water, lime zest, and ½ tsp salt. Boil then simmer 15-20 minutes.
Grill: Heat grill to 400°F. Cook chicken 3-4 minutes per side. Grill corn until charred, rotating every 30 seconds.
Assemble: Divide rice into bowls. Top with chicken, corn, cotija, cilantro, and lime wedges.
Notes
Use chicken thighs for juicier results
Frozen corn works well if fresh is unavailable
Add chipotle crema (crema + chipotle) for extra heat
Vegetarian option: substitute roasted sweet potatoes or black beans
Brine chicken in saltwater for 20 minutes for extra moisture if grilling without oil
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg