Street Corn Chicken Rice Bowl

• servings: 4 servings
• active time: 30 minutes

Ingredients

1 ½ 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

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

2 cups cooked white or brown rice

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped

Sliced avocado or guacamole

Diced tomatoes

Sliced jalapeños

Additional crumbled cotija cheese

Extra lime wedges

Directions

Marinate the Chicken: In a small bowl, mix together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Cook the Chicken: Preheat your grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for a few minutes, then slice it into thin strips.

Prepare the Street Corn: If using fresh corn, grill the corn on the cob until lightly charred, then cut the kernels off. If using frozen or canned corn, heat it in a skillet over medium heat until warm.

In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese.

Stir in the warm corn kernels until they are evenly coated.

Add chopped cilantro and mix well.

Prepare the Rice: In a large bowl, toss the cooked rice with lime juice and chopped cilantro.

Assemble the Bowls: Divide the cilantro-lime rice among the bowls.

Top each bowl with sliced chicken and a generous serving of the street corn mixture.

Add any additional toppings you like, such as sliced avocado, diced tomatoes, jalapeños, extra cheese, and lime wedges.

Serve: Serve the Street Corn Chicken Rice Bowls warm, with extra lime wedges on the side for squeezing over the top.

Nutrition

• Serving Size: 1 bowl
• Calories: 550 kcal
• Total Fat: 23g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 95 mg
• Sodium: 800mg
• Total Carbohydrate: 50g
• Dietary Fiber: 4g
• Total Sugars: 6 g
• Protein: 34g