Chicken Rice Bowl with Canned Corn

Ingredients:

For the chicken:

1 pound chicken breasts, cut into strips

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

For the canned corn:

2 cups corn kernels (fresh or frozen)

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup cotija cheese, crumbled

1 tablespoon lime juice

1/2 teaspoon chili powder

1/4 cup chopped fresh cilantro

For the rice:

1 cup long-grain white rice

2 cups water or chicken broth

1 tablespoon butter

Salt to taste

For garnish:

Lime wedges

Additional cotija cheese

Chopped cilantro

Instructions:

Cook the rice: In a medium saucepan, bring water or chicken broth to a boil Bring to a boil. Add rice, butter, and a pinch of salt. Cover and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.

Cook the chicken: In a large skillet, heat olive oil over medium heat. Season chicken strips with chili powder, cumin, garlic powder, paprika, salt, and pepper. Add chicken to skillet and cook for 5-7 minutes, or until cooked through and browned. Remove from heat and set aside.

Prepare the street corn: In a large bowl, mix together corn kernels, mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and cilantro until well combined.

Assemble the bowls: Divide rice among bowls, and top with cooked chicken and street corn mixture. Garnish with lime wedges, additional Cotija cheese, and chopped cilantro.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Calories: 480 calories | Servings: 4 servings