Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5 lbs boneless, skinless chicken breasts or thighs
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
1 teaspoon chili powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
Salt and black pepper, to taste
→ Street Corn
10 -
2 cups corn kernels (fresh, frozen, or canned)
11 -
1/3 cup mayonnaise
12 -
1 tablespoon sour cream
13 -
1 tablespoon lime juice
14 -
1/2 teaspoon chili powder
15 -
1/4 teaspoon smoked paprika (optional)
16 -
1/4 cup cotija cheese or feta, crumbled
17 -
2 tablespoons fresh cilantro, chopped
→ Cilantro-Lime Rice
18 -
2 cups cooked white or brown rice
19 -
1 tablespoon lime juice
20 -
1/4 cup fresh cilantro, chopped
→ Optional Toppings
21 -
1–2 avocados, sliced
22 -
1/4 cup cherry tomatoes, halved
23 -
Sliced jalapeños
24 -
Extra cotija cheese
25 -
Lime wedges
# Instructions:
01 -
In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken breasts in a resealable bag or dish, and marinate in the fridge for at least 30 minutes, up to 4 hours.
02 -
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.
03 -
If using fresh corn, grill the cobs until slightly charred, then cut off the kernels. Alternatively, heat canned or frozen corn in a skillet until warmed and charred. In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.
04 -
In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.
05 -
Divide the cilantro-lime rice among serving bowls. Top each with sliced chicken, a generous scoop of street corn, and any additional toppings like avocado, cherry tomatoes, jalapeños, and extra cotija cheese. Serve with lime wedges for extra zest.
# Notes:
01 -
Keep components separate in airtight containers in the fridge for up to 3 days. Reheat rice and chicken, and assemble just before serving.
02 -
Swap rice with quinoa or cauliflower rice for a lower-carb option, or substitute the chicken with tofu, shrimp, or steak.