Description
A bright and satisfying one-bowl meal layering seasoned chicken over rice, corn, and a creamy elote-style sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 cups cooked white rice
- 1 cup sweet corn (fresh, canned drained, or frozen thawed)
- 1/2 cup creamy elote sauce
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium heat. Pat the diced chicken dry, season with salt and pepper.
- Add the chicken to the skillet in a single layer. Cook, stirring occasionally, until golden and cooked through, about 6–8 minutes.
- Push the chicken to one side and add the corn. Cook 2–3 minutes until warmed and slightly blistered.
- Transfer the chicken and corn to a large mixing bowl with the cooked rice. Add the creamy elote sauce and lime juice.
- Toss gently to combine, adjust salt and pepper to taste, and fold in chopped cilantro.
- Serve right away while warm, with extra lime if desired.
Notes
For a vegetarian version, replace chicken with roasted chickpeas. Use brown rice for extra fiber or swap the elote sauce for salsa verde for a lighter tang.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken rice bowl, street corn, weeknight dinner, elote sauce