Description
A vibrant handheld meal featuring smoky grilled chicken, zesty corn topping, creamy mayo-lime mix, and fluffy rice. Bold Mexican flavors with no pork or alcohol, perfect for quick lunches and weeknights.
Ingredients
2 lbs chicken breast, cut into strips
2 cups kernel corn (fresh or frozen thawed)
1 cup uncooked long-grain white rice
1/4 cup full-fat mayo
2 tsp chili powder (smoked preferred)
2 limes (juice and zest)
1/4 cup minced fresh red onion
1 tbsp chopped cilantro
1 tsp salt (divided)
1 tsp lime juice (for corn topping)
1/2 tsp salt (for rice)
Instructions
Marinate chicken with chili powder, 1 tbsp lime juice, and 1 tsp salt. Refrigerate 15-30 minutes
Combine corn, mayo, 1 tbsp lime juice, cilantro, and red onion in a bowl
Boil water in a pot, add rice with 1/2 tsp salt, reduce heat and simmer 18-20 minutes
Grill chicken over medium-high heat 4-5 minutes per side until 165°F
Assemble bowls: Layer rice, grilled chicken, corn topping, and finish with lime zest and chili powder
Notes
Use a kitchen blowtorch to char corn kernels for deeper flavor
Let chicken rest 5 minutes before slicing to retain juices
Add 1/2 tsp lime zest to mayo mixture for extra tang
Cook rice in vegetable broth instead of water for richer taste
Grill lime halves to press over bowls for intensified aroma
No pork/ham/bacon/lard or alcohol used in this recipe
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg