GRILLED CHICKEN RICE BOWL WITH MEXICAN STREET CORN FLAIR
Ingredients:
2 boneless, skinless chicken breasts
2 cups cooked white rice
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
2 cups fresh corn kernels (or 2 ears of corn, grilled and kernels cut off)
1/4 cup mayonnaise
1 tbsp lime juice
1/2 tsp smoked paprika
1/4 cup cotija cheese, crumbled
Fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Directions:
1. Marinate and Grill the Chicken:
In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken breasts in the marinade and let sit for at least 15 minutes.
Heat a grill or grill pan over medium-high heat. Grill the chicken for 6–7 minutes per side, until cooked through and juices run clear. Remove from the grill and let rest for a few minutes before slicing.
2. Prepare the Mexican Street Corn:
In a medium bowl, mix together the mayonnaise, lime juice, smoked paprika, and a pinch of salt.
Add the fresh corn kernels to the bowl and toss to coat in the creamy sauce. Sprinkle with crumbled cotija cheese.
3. Assemble the Rice Bowl: Divide the cooked rice between 4 bowls. Top each bowl with sliced grilled chicken and a generous scoop of the Mexican street corn mixture.
4. Garnish and Serve: Garnish with fresh cilantro and lime wedges for an extra pop of flavor. Serve immediately and enjoy the vibrant, smoky, and creamy flavors of this bowl!
Cooking Time: 30 minutes | Servings: 4 | Calories: 600 per serving