Street Corn Chicken Rice Bowl
Ingredients:
For the Chicken:
– 1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and black pepper to taste
For the Street Corn:
– 2 cups corn kernels (fresh, frozen, or canned)
– 1 tablespoon mayonnaise
– 1 tablespoon sour cream
– 1 teaspoon lime juice
– 1/2 teaspoon chili powder
– 1/4 teaspoon smoked paprika (optional)
– 1/4 cup cotija cheese or feta cheese, crumbled
– Fresh cilantro, chopped
For the Rice:
– 2 cups cooked white or brown rice
– 1 tablespoon lime juice
– 1/4 cup fresh cilantro, chopped
For Toppings (optional):
– Sliced avocado or guacamole
– Diced tomatoes
– Sliced jalapeños
– Additional crumbled cotija cheese
– Extra lime wedges
Directions:
1. For the chicken: In a bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken breasts or thighs with the mixture. Grill or pan-cook over medium heat until fully cooked, about 6-7 minutes per side. Slice into strips.
2. For the street corn: In a bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and smoked paprika (if using). Mix well and stir in crumbled cotija cheese and chopped cilantro.
3. For the rice: In a large bowl, combine cooked rice, lime juice, and chopped cilantro. Mix well.
4. Assemble the bowls: Divide the rice among bowls. Top with sliced chicken, street corn, and any additional toppings you like.
5. Serve with extra lime wedges and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Servings: 4 | Kcal: 540 kcal per serving
