Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 1/2 cups Mexican street corn (roasted and kernels removed)
1/2 cup mayonnaise (non-dairy if needed)
1 lime, juiced
1/4 cup chopped fresh cilantro
4 cups cooked white rice
1 avocado, sliced
1/4 cup crumbled cotija cheese
Additional lime wedges for serving
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1 tbsp dried oregano
1 tsp sea salt
Optional: diced red onion or bell peppers (for crunch)
Instructions
Combine smoked paprika, cayenne, cumin, garlic powder, chili powder, oregano, and sea salt in a small bowl.
Pat chicken breasts dry; generously coat both sides with the spice mix.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side, until charred and cooked through. Let rest, then slice into strips.
In a bowl, mix street corn, mayonnaise, lime juice, and half the cilantro. Season with salt to taste.
To serve, place a base of rice in bowls, top with blackened chicken, corn salsa, avocado slices, cotija cheese, and remaining cilantro. Garnish with lime wedges.
Notes
Adjust spice level by varying cayenne amount.
Swap rice for cauliflower rice to reduce carbs.
Store leftovers separately: chicken, salsa, and rice keep 3-4 days in airtight containers.
Add toppings like shredded lettuce or diced tomatoes for extra freshness.
- Prep Time: 20
- Cook Time: 25
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg