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Street Corn Chicken Rice Bowl

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A delicious and colorful Street Corn Chicken Rice Bowl that combines grilled chicken, creamy corn, and vibrant flavors for a delightful dinner.

Ingredients

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  • 2 cups cooked jasmine rice
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup frozen corn
  • 2 tablespoons butter
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, sliced (optional)
  • Hot sauce, to taste (optional)

Instructions

  1. Preheat your grill or stovetop grill pan to medium-high heat.
  2. In a small bowl, mix olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this mixture evenly over the chicken breasts.
  3. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove and let it rest before slicing into strips.
  4. In a skillet over medium heat, add butter. Once melted, add frozen corn and cook for 5-7 minutes until slightly charred.
  5. In a small bowl, mix together mayonnaise and sour cream until smooth.
  6. Divide the cooked rice into bowls and top with sliced chicken, charred corn, a dollop of the creamy sauce, crumbled cotija cheese, lime juice, and fresh cilantro.
  7. For those who enjoy a kick, add sliced jalapeños and hot sauce, if desired. Serve immediately with additional lime wedges on the side.

Notes

This recipe is perfect for meal prep. Store each component separately in airtight containers in the refrigerator. Grilled chicken lasts for about 3-4 days, while rice can stay fresh for up to a week.

Nutrition

Find it online: https://lunarecipez.com/street-corn-chicken-rice-bowl-recipe/

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