Street Corn Chicken Rice Bowl
A flavorful fusion of grilled Mexican street corn and juicy chicken over a bed of zesty rice. This quick and satisfying dish is perfect for any meal.
Equipment
- Grill or Skillet
Ingredients
Chicken
- 2 pieces boneless, skinless chicken thighs or chicken breast
- 1 tbsp lime juice
- 1 tbsp avocado oil or olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Rice
- 1 cup jasmine or basmati rice cooked according to package instructions
- 1 cup chicken broth for extra flavor
- 1 tsp lime zest
- 1 tbsp chopped cilantro
Street Corn Mix
- 1 cup grilled corn kernels fresh or frozen
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 cup cotija cheese crumbled
Optional Toppings
- 1/2 avocado diced
- 1/2 cup black beans cooked and drained
- 1 radish thinly sliced
- 1 tbsp pickled jalapeños for extra spice
Instructions
- In a bowl, mix lime juice, oil, chili powder, garlic powder, salt, and pepper. Add chicken and marinate for at least 15 minutes.
- Cook the rice according to the package instructions, replacing water with chicken broth for extra flavor.
- Grill or pan-sear the chicken over medium heat for 6-8 minutes per side, until cooked through. Let rest before slicing.
- Mix grilled corn with mayonnaise, sour cream, lime juice, chili powder, and cotija cheese to create the street corn topping.
- Assemble the bowl: add rice as the base, top with sliced chicken, then spoon the street corn mix over it.
- Finish with optional toppings like avocado, black beans, radish, and pickled jalapeños. Serve with a lime wedge.
Notes
Customize this dish to your liking! Swap the rice for cauliflower rice for a low-carb version, or use feta cheese instead of cotija if needed.