Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken with zesty street corn and cilantro-lime rice. It’s a vibrant and flavorful meal that’s perfect for a satisfying weeknight dinner or meal prep. The dish is easily customizable with a variety of fresh toppings, making it a versatile option for different tastes.
Ingredients
Scale
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
Instructions
- 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.
Notes
- Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes but up to 4 hours.
- Corn Preparation: If using canned corn, be sure to drain and rinse it before heating.
- Spiciness: Adjust the amount of chili powder and jalapeños to suit your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling, stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95 mg