Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
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Instructions
- Pat the chicken breasts dry and season lightly with salt, pepper, and chili powder. Heat grill or skillet over medium-high and cook chicken until 165°F (about 6–8 minutes per side). Let rest, then slice into strips.
- In a small bowl, mix sour cream or Greek yogurt, lime juice, garlic powder, and 1/4 teaspoon salt for the lime crema. Adjust to taste.
- Heat a skillet over medium heat, add olive oil, then add corn kernels. Sauté for 3–4 minutes until lightly charred. Stir occasionally. Add chili powder, smoked paprika, cumin, 1/4 teaspoon salt, and black pepper. Toss well.
- Warm the rice in a pan or microwave if needed. Briefly warm the black beans if desired and slice the rested chicken.
- Assemble the bowls: start with rice, layer chicken, charred corn, black beans, tomatoes, red onion, and cotija cheese. Drizzle lime crema and garnish with cilantro. Serve immediately.
Notes
- For best texture, keep wet ingredients separate until serving. Adjust the creaminess of lime crema to your liking.