Ingredients
Scale
- 2 cups cooked rice
- 1 lb grilled chicken, sliced
- 1 cup grilled or roasted corn kernels
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped cilantro
- 1/2 cup spicy sauce or salsa
- 1 lime, sliced
- Chili powder and paprika for seasoning
Instructions
- Cook rice according to package instructions and set aside.
- Season chicken with chili powder, paprika, salt, and pepper. Grill until cooked through and slice.
- Grill or roast corn until slightly charred.
- Assemble bowls by dividing rice, chicken, and corn among serving bowls.
- Top with crumbled cheese, cilantro, and drizzle with spicy sauce.
- Serve with lime wedges for a fresh squeeze before eating.
Notes
- You can substitute grilled chicken with shrimp or tofu for variation.
- Add sliced avocado or jalapenos for extra flavor and heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilled, Assembly
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg