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Easy Street Corn Chicken Rice Bowl

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A comforting and flavorful chicken rice bowl with grilled corn and creamy cotija cheese, perfect for weeknight dinners.

Ingredients

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  • 4 boneless, skinless chicken thighs (or breasts)
  • 2 tbsp lime juice (or lemon juice)
  • 2 tbsp avocado oil (or olive oil)
  • 1 tsp chili powder (or paprika)
  • 1 tsp garlic powder (optional)
  • Salt and black pepper, to taste
  • 2 cups sweet corn kernels (grilled, if possible)
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese (or feta/queso fresco)
  • 2 tbsp lime juice (for extra zest)
  • Lime wedges, for serving
  • 4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice)
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Marinate the chicken by mixing lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Toss in chicken thighs and marinate for at least 15-30 minutes.
  2. Cook the marinated chicken in a skillet over medium-high heat for 8-10 minutes on each side until golden brown and cooked through. Rest for 5 minutes and slice into strips.
  3. Prepare the street corn topping by combining grilled corn, red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice.
  4. Reheat the cooked rice if necessary.
  5. Assemble the bowls with a base of fluffy rice, topped with sliced chicken and street corn mixture. Garnish with extra cotija and cilantro.
  6. Serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can make the chicken a day in advance and prepare the corn topping a few hours ahead.

Nutrition

Find it online: https://us.recipesfood.org/easy-street-corn-chicken-rice-bowl/

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