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Chicken Rice Bowl with Street Corn

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This Chicken Rice Bowl with Street Corn combines tender grilled chicken, flavorful seasoned rice, and zesty Mexican-style street corn for a vibrant and satisfying meal.

Ingredients

Scale
  • 2 cups cooked white rice
  • 2 boneless, skinless chicken breasts
  • 1 cup corn kernels (fresh or frozen)
  • 2 tablespoons mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • Optional: sliced jalapeños for garnish

Instructions

  1. In a small bowl, mix chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the chicken breasts evenly with the spice mixture.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side or until fully cooked. Remove and let rest, then slice.
  3. In the same skillet, add remaining olive oil and sauté corn kernels for 3-4 minutes until slightly charred.
  4. Stir in mayonnaise, lime juice, and half of the cotija cheese into the corn. Remove from heat.
  5. Divide cooked rice into bowls. Top each bowl with sliced chicken, street corn mixture, remaining cotija cheese, cilantro, and optional jalapeño slices.
  6. Serve immediately with lime wedges on the side.

Notes

For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking. Serve with avocado slices or a dollop of sour cream for creaminess.

Find it online: https://mommiesmore.com/chicken-rice-bowl-with-street-corn/