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Ingredients
Scale
- 4 small boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups grilled corn (approx. 3–4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1–2 tablespoons lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup red onion, diced
- 1/4 cup cotija cheese, crumbled
- 4 cups rice of your choice, cooked
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1–2 avocados, sliced
Instructions
- Prepare marinade by mixing olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper.
- Marinate chicken for at least 15 minutes.
- Grill chicken at 400-450°F for 4-6 minutes per side; let rest before slicing.
- Grill corn at 450°F for 10-12 minutes until charred, then cut kernels off cobs.
- Mix corn with mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, onion, and cotija.
- Assemble rice bowls with rice, chicken, and corn salad; add desired toppings.
Notes
Allow the chicken to marinate longer for enhanced flavor.
Using a meat thermometer will ensure proper cooking.
Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg