Description

A vibrant, flavor-packed bowl with spiced chicken, smoky corn, creamy avocado, tangy cotija, and zesty lime crema atop fluffy rice—perfect for weeknights or festive gatherings.

Ingredients

2 boneless, skinless chicken breasts
2 cups cooked white or brown rice
1 1/2 cups frozen or fresh corn kernels
1 avocado, sliced
1/3 cup cotija cheese, crumbled
2 tbsp mayonnaise
2 tbsp Greek yogurt or sour cream
1 lime (juice and zest)
1 tsp chili powder
1/2 tsp smoked paprika
2 tbsp fresh cilantro, chopped
Salt and pepper to taste
Optional toppings: extra lime wedges, chili-lime seasoning, hot sauce, diced jalapeños

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Instructions

Season chicken with chili powder, smoked paprika, salt, and pepper. Sear or grill over medium-high heat for 5–6 minutes per side until cooked through. Let rest, then slice.
Char corn in a hot skillet or on a grill until lightly blistered and fragrant.
Make lime crema: whisk together mayo, Greek yogurt or sour cream, lime juice, zest, a pinch of chili powder, and salt.
Assemble bowls: layer rice, sliced chicken, charred corn, avocado slices, and cotija cheese. Drizzle with lime crema and top with chopped cilantro.
Garnish with extra lime, seasoning, or hot sauce if desired. Serve immediately.

Notes

Rotisserie chicken can be used for convenience—just season and warm before adding to bowls.
Feta can substitute for cotija if needed.
Make it dairy-free with vegan mayo, plant-based yogurt, and non-dairy cheese.
For a vegetarian version, use black beans or plant-based protein instead of chicken.
Cauliflower rice, jasmine, or basmati rice are also great base options.