Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon 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
- 3 cups cooked white or brown rice (I prefer jasmine for its fragrance)
- 2 cups fresh or frozen corn kernels
- 1/4 cup mayonnaise (substitute Greek yogurt for a lighter option)
- 1/4 cup crumbled cotija cheese (feta works well too)
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional, for a little heat)
- 1 teaspoon chili powder, for sprinkling
- 1 ripe avocado, sliced (optional but highly recommended!)
When I’m cooking for Ouma, who loves a little extra spice, I always add the jalapeño. Mama Lou, bless her soul, preferred it mild, so I keep it optional. This recipe adapts beautifully to everyone’s taste.
Instructions
- Start by preparing the chicken marinade. In a bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts and let them marinate for at least 30 minutes. This step always reminds me of Mama Lou’s patience—she believed the best flavors come from time and love.
- While the chicken marinates, cook your rice according to package instructions. If you want to add a little twist like Mama Lou’s lemon rice, stir in a tablespoon of lime zest once it’s cooked and fluffed.
- Preheat a grill pan or outdoor grill to medium-high heat. Grill the chicken for about 6-7 minutes per side, or until internal temperature reaches 165°F and the chicken has beautiful grill marks. I love that smoky char—it’s like a flavor secret Mama Lou shared without words.
- While the chicken cooks, heat a skillet over medium heat and sauté the corn kernels until they start to brown lightly, about 5 minutes. This brings out the natural sweetness, just like the golden corn I remember from childhood harvests at Mama Lou’s garden.
- In a small bowl, mix mayonnaise (or Greek yogurt), lime juice, half of the chopped cilantro, and a pinch of chili powder to create the creamy sauce.
- Once the chicken is grilled, let it rest for 5 minutes, then slice it thinly.
- To assemble, divide the rice into bowls. Top with the grilled chicken slices, roasted corn, a generous drizzle of the creamy sauce, crumbled cotija cheese, avocado slices if using, jalapeño, and the remaining cilantro.
- Finish with a squeeze of fresh lime and a light sprinkle of chili powder for that final pop of flavor. Serve immediately, and enjoy the comforting, fresh flavors that bring the spirit of Mama Lou’s kitchen right to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
