Street Corn Chicken Rice Bowl
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Description
The Street Corn Chicken Rice Bowl is a flavor-packed dish featuring juicy marinated chicken, smoky charred corn, and fluffy cilantro lime rice, all combined into a delicious, Mexican-inspired meal. This easy-to-make recipe is perfect for busy weeknights, meal prep, or a satisfying, wholesome dinner. Enjoy a bold, fresh, and hearty bowl in just minutes!
Ingredients
- boneless, skinless chicken breasts
- batch chicken marinade (see below)
- olive oil
- lime juice
- chopped fresh cilantro
- ground cumin
- smoked paprika
- cloves garlic, minced
- salt
- ground black pepper
- grilled corn kernels (approx. 3–4 ears of corn)
- mayonnaise
- crumbled feta cheese
- chopped fresh cilantro
- lime juice
- minced garlic
- chili powder
- paprika
- kosher salt
- ground black pepper
- diced red onion
- crumbled cotija cheese
- cooked rice of your choice
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1–2 avocados, sliced
Không có dữ liệu tab nào được thiết lập.
Instructions
- Combine all marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes, up to 1 hour.
- Preheat grill to medium heat (400/450°F)
- Remove chicken from marinade, allowing excess to drip off. Place chicken on the grill over direct heat and cook for 4-6 minutes per side.
- Move the chicken to indirect heat and continue cooking for an additional 5-7 minutes, or until the internal temperature reaches 160°F.
- Remove from grill and let rest for at least 5 minutes. The internal temperature will rise to 165°F as the chicken rests. Slice or cube the chicken.
- Preheat grill to 450°F. Lightly coat the ears of corn with olive oil and a sprinkle of salt.
- Grill the corn over direct heat, turning every 2-3 minutes, for 10-12 minutes until slightly charred. Allow to cool, then cut kernels from the cob.
- In a large bowl, combine the grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Mix well and adjust seasoning to taste.
- Divide the cooked rice among four bowls.
- Top each bowl with the grilled chicken and street corn salad.
- Add your choice of additional toppings, such as black beans, cherry tomatoes, jalapeño slices, lime wedges, cilantro, sour cream, or avocado slices.
- Serve and enjoy!