Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a flavorful, protein-packed meal featuring grilled chicken, creamy cotija cheese, smoky corn, and zesty lime crema over rice. Perfect for meal prep or a quick dinner, it's a delicious fusion of Mexican street corn and a hearty rice bowl.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Street Corn Mixture:
- 1 1/2 cups corn kernels fresh, frozen, or canned
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup cotija cheese or feta, if unavailable
- 1 tbsp chopped cilantro
- Juice of 1/2 lime
For the Rice Bowl:
- 2 cups cooked rice white, brown, or cilantro-lime rice
- 1/4 cup diced red onion
- 1/2 cup chopped cherry tomatoes
- 1/2 avocado diced
- Extra cilantro and cotija cheese for garnish
- Lime wedges for serving
Instructions
- Prepare the Chicken: In a bowl, mix olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Coat the chicken breasts evenly with the seasoning.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until fully cooked (internal temperature of 165°F). Let it rest before slicing.
- Make the Street Corn Mixture: In a bowl, combine corn, mayonnaise, sour cream, chili powder, smoked paprika, cotija cheese, cilantro, and lime juice. Mix well.
- Assemble the Rice Bowls: Divide the cooked rice among serving bowls. Top with sliced chicken, street corn mixture, diced red onion, cherry tomatoes, and avocado.
- Garnish and Serve: Sprinkle with extra cotija cheese and cilantro. Serve with lime wedges for extra zest. Enjoy!