Ingredients
1.5 lbs skinless boneless chicken breasts
2 cups dry jasmine rice
4 fresh corn on the cob
3 tbsp halal mayonnaise
2 tbsp lime juice
3 tbsp chili powder
1 cup crumbled cotija cheese
2 tbsp olive oil
2 cloves garlic, minced
0.25 cup sliced jalapeño
0.5 cup chopped cilantro
1 tbsp dried oregano
1 tsp ground cumin
0.5 tsp smoked paprika
Salt to taste
Instructions
Marinate chicken for 15 min in 2 tbsp lime juice, 1 tbsp chili powder, 2 tsp garlic, 0.5 tsp salt
Grill corn on the cob 12-15 min until charred
Heat 1 tbsp olive oil in skillet, cook chicken 5-6 min per side until golden
Rinse jasmine rice, add 0.5 cup olive oil, 1 tbsp olive oil, 1 tbsp chili powder, 3 tbsp lime juice, 1 tbsp chili powder, 1 tbsp garlic, and 2.5 cups water (1 cup for rice). Simmer 15 min
Toss grilled corn with 2 tbsp mayonnaise and 1 tbsp lime juice
To serve, spoon rice into bowls, top with chicken medallions, corn halves, cotija cheese, and jalapeño salsa
Sprinkle with cilantro and drizzle remaining crema
Notes
Replace cotija with queso fresco for harder texture
Use canned corn with 1 tbsp lime juice for quicker version
Adjust spice level by varying chili powder and jalapeño
Stir crema just before serving for maximum freshness
- Prep Time: 20
- Cook Time: 25
- Category: Quick Chicken
- Method: Grilling, Stovetop Cooking
- Cuisine: Mexican-American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg