Ingredients
Scale
- 2 cups cooked jasmine rice
- 2 chicken breasts, grilled and sliced
- 1 cup grilled or roasted corn kernels
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup mayonnaise or creamy sauce
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook jasmine rice according to package instructions and set aside.
- Grill chicken breasts until fully cooked, then slice into strips.
- Grill or roast corn until golden and slightly charred.
- In a small bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper to make the sauce.
- Assemble the bowls by dividing rice, chicken, and corn among serving bowls.
- Top with chopped cilantro and green onions, then drizzle with the creamy sauce.
- Serve immediately with lime wedges for extra freshness.
Notes
- You can substitute grilled shrimp or tofu for chicken for variation.
- For extra heat, add jalapeños or hot sauce.
- This dish pairs well with a side salad or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, assembling
- Cuisine: American street food
- Diet: Gluten-free (use gluten-free sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg