Description
A quick and easy street corn chicken and rice bowl. This recipe is perfect for a healthy dinner for one.
Ingredients
Scale
- 1 cup cooked rice
- 4 oz cooked chicken breast, shredded
- 1/2 cup corn kernels (fresh or frozen)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/4 tsp chili powder
- 1/4 tsp cumin
- Pinch of salt
- Pinch of black pepper
- 1 tbsp chopped cilantro, for garnish
- 1 tbsp crumbled cotija cheese, for garnish (optional)
Instructions
- In a small bowl, mix together mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- Add the cooked chicken and corn to the mayonnaise mixture and toss to combine.
- Spoon the chicken and corn mixture over the cooked rice.
- Garnish with chopped cilantro and cotija cheese, if desired.
Notes
- You can use leftover cooked chicken for this recipe.
- Adjust chili powder to your spice preference.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken and rice)
- Category: Main Course
- Method: No-Cook Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 500-600 kcal (this is an estimate and will vary based on ingredients)
- Sugar: Approximately 5-10g
- Sodium: Approximately 500-800mg
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 5-10g
- Unsaturated Fat: Approximately 15-25g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 5-8g
- Protein: Approximately 30-40g
- Cholesterol: Approximately 100-150mg