I start by cooking the rice according to the package instructions, then set it aside so it’s ready for assembling the bowls.
In a medium pan, I heat olive oil over medium heat. I season the chicken with chili powder, paprika, garlic powder, cumin, salt, and pepper, then cook it for 6–8 minutes per side until the internal temperature reaches 165°F (75°C). Once done, I remove it from the heat and slice it thinly.
In a separate skillet, I roast the corn over medium heat until it gets a nice char, about 5–7 minutes, stirring occasionally. When it’s just right, I squeeze lime juice over the corn for brightness.
In a small bowl, I mix mayonnaise, sour cream, lime zest, and cayenne pepper (if I want an extra kick). I thin the sauce with water until it’s perfect for drizzling.
To assemble, I layer rice at the bottom of a bowl, top it with the sliced chicken and roasted corn, drizzle with the creamy sauce, and finish with crumbled feta and cilantro.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: about 450 kcal per serving
Variations
Sometimes I swap the chicken for shrimp or grilled steak for a different protein. I’ve also made it vegetarian by replacing the meat with black beans and extra roasted vegetables. If I’m craving more heat, I add diced jalapeños to the corn or use a spicier chili powder. For a lighter sauce, I replace the mayonnaise with Greek yogurt.
Storage/Reheating
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