Street Corn Chicken Rice Bowl
A delightful fusion of Mexican street corn flavors with tender grilled chicken and vibrant toppings over fluffy rice, perfect for quick dinners or meal prep.
Ingredients
Rice and Chicken
- 1 cup white or brown rice Choose based on preference.
- 2 pieces chicken breast fillets Seasoned with salt and pepper.
- to taste salt
- to taste pepper
Spices and Oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
Street Corn Elements
- 1 cup corn kernels Fresh, frozen, or canned.
Lime Crema
- 1/2 cup sour cream Can substitute with Greek yogurt.
- 1 piece lime Juiced.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt For crema.
Toppings
- 1 cup black beans Cooked.
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup crumbled cotija cheese
- to taste fresh cilantro For garnish.
Instructions
Preparation
- Cook rice according to package instructions, choosing between white or brown rice.
- Season chicken fillets with salt, pepper, chili powder, smoked paprika, and cumin.
- Marinate chicken while preheating grill or skillet over medium heat.
Cooking
- Drizzle olive oil on the grill or skillet to prevent sticking.
- Sear marinated chicken for 6-8 minutes on each side until reaching an internal temperature of 165°F.
- Let chicken rest before slicing.
- In the same skillet, sauté corn kernels for 3-4 minutes until lightly charred.
Assembly
- Mix sour cream, lime juice, garlic powder, and salt to create lime crema.
- Assemble the bowl by layering rice, sliced chicken, charred corn, black beans, diced tomatoes, red onion, and crumbled cotija cheese.
- Drizzle lime crema over the top and garnish with fresh cilantro.
Notes
For spicier flavor, consider adding jalapeños. Store components separately for meal prep, and reheat rice and chicken when needed. Keep fresh toppings until serving.