Street Corn Chicken Rice Bowl 🌽🍗🍚
Ingredients:
- 1 cup cooked white rice
- 2 ears of corn, kernels removed
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/4 cup sour cream (or Greek yogurt)
Instructions:
1. Start by marinating the chicken. In a mixing bowl, combine the chicken pieces with olive oil, chili powder, paprika, garlic powder, salt, and pepper. Ensure the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.
2. In a medium-sized skillet, heat a splash of olive oil over medium heat. Once hot, add the marinated chicken. Cook the chicken pieces thoroughly for about 7-9 minutes, or until they are golden brown and cooked through. Stir occasionally to ensure even cooking. Once done, set aside.
3. In the same skillet, add the corn kernels and sauté for 4-5 minutes until they are slightly charred and tender. This will bring out their natural sweetness.
4. While the corn is cooking, take a large bowl and combine the cooked rice, sautéed corn, halved cherry tomatoes, diced avocado, and the cooked chicken. Gently toss everything together to combine all the delicious flavors.
5. Drizzle the lime juice over the bowl mixture, adding a refreshing zing to the dish. Mix gently to ensure everything is evenly distributed.
6. Serve the chicken and corn mixture in individual bowls. Top each bowl with a generous dollop of sour cream and a sprinkle of crumbled feta cheese for an extra flavorful punch.
7. Finish off your dish by garnishing with freshly chopped cilantro. Enjoy your vibrant and hearty street corn chicken rice bowl, packed with flavors and textures that will delight your taste buds!
#recipes