Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken breasts, grilled and sliced
- 1 cup roasted street corn kernels
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat grill and season chicken with chili powder, salt, and pepper.
- Grill chicken until cooked through, then slice into strips.
- In a bowl, toss roasted corn with lime juice and a pinch of salt.
- Divide cooked rice into bowls, top with grilled chicken, roasted corn, cilantro, and cheese.
- Drizzle with olive oil and serve immediately.
Notes
- You can substitute grilled shrimp or tofu for chicken.
- Adjust spice level by adding hot sauce or more chili powder.
- Best served fresh for maximum flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, assembling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 470 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg