Street Corn Chicken Rice Bowl 🌽🍗🍚✨
**Ingredients: (Serves 4)
*For the Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch of your favorite chicken marinade
*For the Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3–4 cobs)
- ⅓ cup mayo
- ¼ cup feta cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1–2 tbsp lime juice
- ½ tbsp garlic, minced
- ½ tsp chili powder
- ¼ tsp paprika
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
- ¼ cup red onion, diced
- ¼ cup cotija cheese, crumbled
*Rice Bowl Base & Toppings:
- 4 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 cup black beans
- 1 cup cherry tomatoes, halved
- 1 jalapeño, sliced
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1–2 avocados, sliced
**Instructions:
1. Marinate and Grill the Chicken:
- Marinate chicken for at least 30 minutes.
- Grill over medium-high heat for about 5–7 minutes per side until fully cooked (165°F internal temp). Let rest, then slice.
2. Prepare the Mexican Street Corn Salad:
- In a bowl, mix grilled corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir well and set aside.
3. Assemble the Rice Bowls:
- Divide cooked rice into bowls.
- Top with sliced grilled chicken, Mexican street corn salad, black beans, cherry tomatoes, jalapeño slices, avocado, and extra cilantro.
- Serve with lime wedges and a dollop of sour cream.
Approx. 600–700 kcal per bowl (varies with toppings).
A flavorful, protein-packed, and satisfying meal!