Description
A comforting bowl featuring tender seasoned chicken, charred sweet corn, creamy dressing, and fresh herbs, perfect for weeknights or gatherings.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 ears fresh corn (or 2 cups frozen corn, thawed)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup cooked rice or quinoa
- 1/2 cup Greek yogurt or plain yogurt
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta or cotija-style cheese
- Optional: sliced avocado, pickled jalapeños, chopped green onions, lime wedges
Instructions
- If using fresh corn, remove husks and silk. Heat a grill pan or skillet until hot.
- Toss chicken pieces with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
- Place ears of corn on the hot pan and turn occasionally until charred in spots, about 8–10 minutes. If using frozen corn, sauté in a hot skillet until lightly charred, about 6–8 minutes. Cut kernels off the cob.
- In the same skillet, add the seasoned chicken in a single layer. Cook over medium-high heat, stirring occasionally, until golden and cooked through, about 6–8 minutes.
- In a small bowl, whisk together yogurt, mayonnaise, lime juice, half the cilantro, and a pinch of salt.
- Divide cooked rice or quinoa among bowls. Top with chicken, charred corn, a drizzle of the creamy dressing, crumbled cheese, avocado slices, and remaining cilantro. Serve with lime wedges.
Notes
Pat the chicken dry before seasoning for better browning. Store components separately for up to 3–4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican