Description
A delicious and easy-to-make chicken bowl featuring marinated chicken, jasmine rice, sautéed corn, and lime crema, perfect for summer evenings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh sweet corn (or frozen)
- 1 cup jasmine rice
- 2 tbsp lime juice (freshly squeezed)
- 2 tsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
- ¼ cup fresh cilantro (chopped)
- ½ cup sour cream or Greek yogurt
Instructions
- In a bowl, combine lime juice, chili powder, cumin, salt, and pepper. Add the chicken breasts, coating them well. Cover and let marinate for at least 30 minutes.
- Rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions until the rice is fluffy and cooked through.
- Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until golden brown and juices run clear.
- In the same pan used for the chicken, add fresh corn along with a pinch of salt. Sauté for about 5 minutes until it’s slightly charred.
- In a small bowl, mix sour cream or Greek yogurt with a bit of lime juice and chopped cilantro until smooth.
- Start with a base of jasmine rice in a bowl. Slice the grilled chicken and lay it on the rice. Add the sautéed corn and drizzle with lime crema. Garnish with extra cilantro if desired.
Notes
For best results, allow chicken to marinate for several hours or overnight. Use fresh corn for optimal flavor, and ensure the rice is properly rinsed.
