Street Corn Chicken Rice Bowl Recipe
Fluffy lime infused rice, charred corn, and well marinated chicken breast; a bowl filled with vibrant colors, textures and incredible flavors!
Ingredients
- For the Chicken
- 1 pound chicken breasts skinless and boneless
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Street Corn Topping
- 2 cups corn kernels
- ¼ cup mayonnaise
- ¼ cup sour cream sub with Greek yogurt
- ½ cup crumbled feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro chopped
- For the Rice
- 2 cups cooked rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
- Optional Toppings
- Sliced jalapeno
- Diced avocado
- Lime wedges
- Hot sauce
Instructions
- First, marinate the chicken breast. In a bowl, mix together the olive oil, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt and pepper. Place in the chicken breast and roll to coat on all sides. Use plastic wrap to cover the bowl and place in the fridge for 15 to 30 minutes.
- The second step is prepping the corn. Add 1 tablespoon of olive oil to a large skillet and heat it up over medium high heat. Add in the corn kernels and cook until it develops a light char (3 to 5 minutes). Place the charred corn in a mixing bowl and add in the mayo, sour cream, cheese, chili powder, cilantro and lime juice. Mix and set aside.
- The third step is cooking the chicken. Place the marinated chicken in a large skillet preheated over medium high heat. Cook each side for 4 to 5 minutes until crisp brown (inside temperature of 165 degrees F).
- The fourth step is prepping the rice. Toss the cooked rice in a large bowl alongside the butter, cilantro and lime juice. Combine and taste to adjust the seasoning if needed.
- The final step is assembling the bowls (you can divide these ingredients among four bowls). Transfer the cilantro-lime rice to a bowl, top with the crispy chicken breast and corn. Garnish the bowl with sliced avocado, cilantro or sliced jalapeno. Enjoy!