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Keto Mediterranean Ground Beef Stir Fry

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A vibrant and hearty dish combining smoky grilled chicken, creamy tangy Mexican street corn salad, and zesty cilantro-lime rice, inspired by Mexican street food elote.

Ingredients

4 small boneless, skinless chicken breasts

1/4 cup olive oil (for marinade)

1/4 cup lime juice (for marinade)

2 tablespoons chopped fresh cilantro (for marinade)

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 cloves garlic, minced (for marinade)

1/2 teaspoon salt (for marinade)

1/4 teaspoon ground black pepper (for marinade)

2 cups grilled corn kernels (from 3-4 ears of corn)

1/3 cup mayonnaise

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh cilantro (for corn salad)

1-2 tablespoons lime juice (for corn salad)

1/2 tablespoon minced garlic (for corn salad)

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1/4 cup diced red onion

1/4 cup crumbled cotija cheese

4 cups cooked rice of your choice

Black beans (optional)

Cherry tomatoes, halved (optional)

Jalapeño slices (optional)

Lime wedges

Additional fresh cilantro leaves

Sour cream (optional)

1-2 avocados, sliced (optional)

Instructions

  1. Prepare the Marinade: In a small bowl, combine olive oil, lime juice, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Mix well.
  2. Marinate the Chicken: Place chicken breasts in a shallow baking dish, pour marinade over them, cover, and refrigerate for 15 minutes to 1 hour.
  3. Grill the Chicken: Preheat grill to medium heat (400-450°F). Remove chicken from marinade and grill over direct heat for 4-6 minutes per side.
  4. Finish Cooking: Move chicken to indirect heat and cook 5-7 more minutes until internal temperature reaches 160°F. Let rest 5 minutes (temperature will rise to 165°F). Slice or cube.
  5. Grill the Corn: Preheat grill to 450°F. Lightly coat corn ears with olive oil and salt. Grill turning every 2-3 minutes for 10-12 minutes until charred. Cool and cut kernels from cob.
  6. Mix the Salad: In a large bowl, combine grilled corn kernels, mayonnaise, feta, cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and cotija cheese. Mix well and adjust seasoning.
  7. Assemble the Bowls: Divide cooked rice among four bowls.
  8. Add Toppings: Top each bowl with grilled chicken and street corn salad. Customize with black beans, cherry tomatoes, jalapeño slices, lime wedges, cilantro, sour cream, and avocado slices as desired.

Notes

  • Protein Alternatives: Use grilled shrimp, steak, or tofu instead of chicken.
  • Rice Options: Substitute with brown rice, quinoa, or cauliflower rice for low-carb.
  • Spice Level: Adjust chili powder and jalapeños for more heat.
  • Dairy-Free: Use dairy-free mayonnaise and omit cotija cheese.
  • Storage: Keep components separate in airtight containers up to 3 days refrigerated.
  • Reheating: Reheat chicken and rice; corn salad can be served cold or room temperature.
  • Vegetarian Option: Omit chicken and add extra beans or grilled vegetables.
  • Frozen or Canned Corn: Can substitute frozen or canned corn, sauté to add charred flavor.
  • Flavorful Rice: Cook rice in chicken broth and stir in lime juice and cilantro after cooking.
  • Freezing: Freeze grilled chicken and corn salad separately up to 2 months, not assembled bowls.

Nutrition

Find it online: https://recipesbyjanet.com/keto-mediterranean-ground-beef-stir-fry/