Description
A zesty, vibrant Mexican-inspired bowl combining tender garlic-lime chicken, smoky roasted corn, and fluffy white rice. Quick to prepare with balanced textures and fresh citrus-herb brightness, perfect for weeknight dinners or casual meals.
Ingredients
2 (6 oz each) chicken breast or thighs
3 garlic cloves (fresh minced or grated)
2 medium limes (zest and juice)
1 can (15 oz) or 4 ears fresh corn kernels (halved or quartered)
1 cup uncooked white rice (medium or long grain, preferably jasmine)
2 tablespoons olive oil (divided)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Salt to taste
Pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper
Grate raw unpeeled garlic cloves; squeeze 2 limes into a bowl (save halves for garnish)
Pat chicken dry with paper towels. Season with salt and pepper
Add 1 tablespoon olive oil to a hot skillet. Once shimmering, cook garlic 1-2 minutes until fragrant
Sear chicken in a single layer 4-5 minutes per side without moving. Sprinkle lime zest over chicken. Deglaze with 2 tablespoons lime juice and cook until nearly cooked through
Set chicken aside to rest while finishing sides. Toss corn kernels on baking sheet with 1 tablespoon olive oil, chili powder, cayenne, and salt. Roast 15 minutes until charred and tender
Cook rice according to package instructions. Fluff with a fork
Assemble bowls with equal portions of rice, corn, and sliced chicken
Garnish with lime halves and fresh cilantro if using
Notes
For richer flavor, substitute chicken thighs for breasts
Use unsalted canned corn to control sodium
Double the rice quantity for heartier portions
Add avocado or pickled jalapeños for extra flavor
Skip parchment paper if you roast the corn in an oven-safe skillet
Chicken can be prepped ahead and stored in an airtight container for up to 2 days
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg