Street Corn Chicken Rice Bowl
A vibrant meal combining juicy chicken, flavorful rice, and sweet corn, perfect for busy weeknights or weekend fun.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: Chopped cilantro, Diced avocado, Sliced jalapeños, Hot sauce
Instructions
- Cook the rice according to the package instructions. Set aside when done.
- Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and chili powder.
- Cook the chicken in the skillet for about 6-7 minutes on each side until cooked through and golden brown. Remove from heat and let rest before slicing.
- Grill or boil the corn for about 5-7 minutes until tender. Cool slightly and cut the kernels off the cob.
- Mix mayonnaise, sour cream, lime juice, and a pinch of salt in a small bowl for the creamy dressing.
- To assemble the bowl, start with a base of rice, add sliced chicken, corn, creamy dressing, cotija cheese, and any optional toppings.
Notes
For extra flavor, marinate the chicken in lime juice and chili powder for 30 minutes. Store leftovers in an airtight container for up to 3 days.
Find it online: https://zorinarecipes.com/street-corn-chicken-rice-bowl/