Street Corn Chicken Rice Bowl
Ingredients:
For the Chicken:
- 1.5 lbs 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, 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
- Extra crumbled cotija cheese
- Lime wedges
instructions:
Marinate the Chicken:
- In a small bowl, mix the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Place the chicken in a resealable bag or shallow dish and pour the marinade over. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Cook the Chicken:
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).
Let the chicken rest, then slice into thin strips.
Prepare the Street Corn:
- If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat in a skillet.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and cotija cheese. Stir in the warm corn and cilantro until fully coated.
Prepare the Rice:
In a bowl, toss the cooked rice with lime juice and cilantro.
Assemble the Bowls:
- Divide the cilantro-lime rice into bowls.
- Top with sliced chicken and a portion of the street corn.
Add optional toppings like avocado, tomatoes, jalapeños, extra cheese, and lime wedges.
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