Street Corn Chicken Rice Bowl
A delicious fusion of smoky street corn, tender chicken, and hearty rice, perfect for a quick weeknight dinner or meal prep.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the Street Corn
- 2 ears corn, grilled or boiled
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese (or feta if unavailable)
- 1 tablespoon lime juice
- 1 teaspoon chili powder (adjust to taste)
- to taste Fresh cilantro for garnish
For the Rice
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth
- to taste Salt
Instructions
Prepare the Rice
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine the rice, water (or broth), and a pinch of salt. Bring to a boil, cover, and reduce to low heat. Cook for about 15 minutes until fluffy.
Cook the Chicken
- While the rice cooks, heat olive oil in a skillet over medium heat.
- Season the chicken breasts with chili powder, garlic powder, salt, and pepper. Sear the chicken for about 6-7 minutes on each side until cooked through.
- Once done, let it rest before slicing.
Prepare the Street Corn
- If using fresh corn, grill or boil it beforehand. Once cooled, cut the kernels off the cob.
- In a bowl, mix together mayonnaise, lime juice, chili powder, and cotija cheese. Fold in the corn until well combined.
Assemble the Bowl
- Start with a base of fluffy rice, layer on the sliced chicken, and top with the delicious street corn mix.
- Garnish with fresh cilantro for a pop of color and added flavor.
Notes
Let the Chicken Rest: This helps retain juices for more flavorful and tender chicken. Experiment with Flavors: Adjust seasoning or add jalapeños for a spicy kick. Quality Ingredients: Fresh or high-quality ingredients elevate the dish's flavors.