Ingredients
Method
Preparation
- In a skillet, heat a tablespoon of olive oil over medium heat.
- Add the chicken pieces, sprinkle with salt, pepper, and chili powder. Cook until the chicken is golden-brown and cooked through, about 7-10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the corn and stir for a few minutes until warmed through (if frozen) or slightly charred (if using fresh).
- In a small bowl, combine mayonnaise, lime juice, and a pinch of salt to create the zesty dressing.
- In bowls, layer cooked rice, followed by the seasoned chicken, then the corn. Drizzle with the lime-mayo dressing and sprinkle with cotija cheese and fresh cilantro.
- Serve and enjoy! Feel free to add more toppings or spices according to your taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a microwave or stovetop with a splash of water to avoid drying out the rice. Portion ingredients separately for fresher flavors. Consider freezing cooked chicken and corn for quick meals.