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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

Author: luckygpt84@gmail.com
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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Description

These Street Corn Chicken Rice Bowls are the perfect fusion of smoky, creamy, and zesty flavors! 🍗🌽✨ Juicy grilled chicken is served over fluffy rice and topped with a rich, tangy street corn mixture made with roasted corn, cotija cheese, creamy mayo, and a kick of lime. This easy one-bowl meal is packed with bold Mexican-inspired flavors, making it a must-try for lunch or dinner. Whether meal prepping or serving family-style, this dish is sure to be a crowd-pleaser. Try it today for a restaurant-quality meal at home! 😋

Ingredients
  

  • Grilled Chicken:
  • 4 small boneless skinless chicken breasts
  • 1 batch chicken marinade recipe not provided
  • Mexican Street Corn Salad:
  • 2 cups grilled corn approx. 3-4 cobs of corn
  • 1/3 cup mayonnaise
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh cilantro chopped
  • 1 –2 tablespoons lime juice
  • 1/2 tablespoon garlic minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup red onion diced
  • 1/4 cup cotija cheese crumbled
  • Other Rice Bowl Options + Toppings:
  • 4 cups 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
 

  • Marinate chicken: Combine chicken marinade ingredients (recipe not provided) and marinate chicken for at least 15 minutes.
  • Grill chicken: Heat grill to medium heat. Grill chicken for 4-6 minutes per side, then move to indirect heat and cook for 5-7 minutes, or until internal temperature reaches 160°F. Rest for 5 minutes before slicing or cubing.
  • Grill corn: Heat grill to 450°F. Drizzle corn with olive oil and sprinkle with salt. Grill for 10-12 minutes, turning every 2-3 minutes, until slightly charred. Cut kernels off the cob.
  • Make street corn salad: In a bowl, combine grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir to combine and adjust seasonings to taste.
  • Assemble bowls: Divide rice, chicken, and street corn salad between four bowls. Top with your favorite additions.

Notes

  • For a dairy-free version, use dairy-free feta and cotija cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.