Street Corn Chicken Rice Bowl 🌽🍗🍚 A delicious blend of flavors for a perfect meal! 📋 Ingredien...

Street Corn Chicken Rice Bowl 🌽🍗🍚
A delicious blend of flavors for a perfect meal!
📋 Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- 3 cups cooked white or brown rice (or cilantro lime rice)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Sliced jalapeños (optional)
- Extra cotija cheese (optional)
- Hot sauce or salsa (optional)
- Fresh green onions, sliced (optional)
📝 Instructions
1. Prepare the Chicken: In a large bowl, combine olive oil, chili powder, paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add the chicken thighs or breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor.
2. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Grill or cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and no longer pink inside. Remove from heat and let the chicken rest for a few minutes before slicing into thin strips.
3. Prepare the Street Corn: Preheat a grill or grill pan to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until charred and tender. Remove the corn from the grill and let it cool slightly. Spread mayonnaise and sour cream (or crema) evenly over each ear of corn. Sprinkle crumbled cotija cheese generously over the mayo mixture. Dust with chili powder and smoked paprika. Squeeze fresh lime juice over the top and garnish with chopped cilantro. Add salt to taste.
4. Assemble the Rice Bowl: Divide the cooked rice among four bowls. Top each bowl of rice with sliced grilled chicken. Add grilled street corn halves to each bowl. Arrange avocado slices, cherry tomatoes, red onion, and additional cilantro around the bowl.
5. Add Optional Toppings: Enhance your bowl with sliced jalapeños, extra cotija cheese, a drizzle of hot sauce or salsa, and fresh green onions if desired.
6. Serve: Serve the street corn chicken rice bowls with lime wedges on the side for an extra burst of citrus flavor. Enjoy immediately while everything is warm and fresh!
A Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Kcal: 500 | Servings: 4 bowls