Description
A delightful blend of seasoned chicken and sweet street corn served over rice, topped with avocado and black beans for a wholesome meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 tsp chili powder for chicken
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tbsp mayonnaise
- 1/4 cup cotija cheese, crumbled (or substitute feta)
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder for street corn
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked white or brown rice
- 1 can black beans (15 oz), rinsed and drained
- 1 ripe avocado, sliced
Instructions
- Start cooking your rice according to package directions while preparing other components.
- Pat the chicken pieces completely dry with paper towels.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
- Toss the dried chicken pieces with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
- Add the seasoned chicken to the hot skillet in a single layer without overcrowding. Cook without moving for 3-4 minutes to develop a golden-brown crust, then flip and cook another 3-4 minutes until the internal temperature reaches 165°F (75ºC). Transfer to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet and add the corn kernels. Spread into an even layer and let sit undisturbed for 2-3 minutes to char on one side, then stir and cook another 1-2 minutes until about 20-30% of kernels show dark golden char marks.
- Remove the skillet from heat and immediately stir in the mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Taste and adjust the salt as needed.
- Divide the cooked rice among four serving bowls. Top each with black beans, the cooked chicken pieces, and a generous scoop of the street corn mixture.
- Finish with sliced avocado and any additional toppings like extra cotija cheese, lime wedges, hot sauce, or pickled jalapeños. Serve immediately.
Notes
For a vegetarian option, replace chicken with sautéed mushrooms or grilled tofu. Leftovers can be stored in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 75mg