Street Corn Chicken Rice Bowls

Posted by by Sara 1 year Ago 184 Views

Ingredients:

For the Chicken:

  • 1 1/2 lbs chicken breasts or thighs (boneless, skinless)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lime

For the Street Corn:

  • 3 cups corn kernels (fresh, frozen, or canned)
  • 2 tablespoons butter
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped
  • 1/4 cup cotija cheese, crumbled (or feta cheese)
  • 1 tablespoon lime juice
  • Salt to taste

For the Rice:

  • 2 cups cooked white or brown rice
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For Garnish (Optional):

  • Fresh cilantro, chopped
  • Lime wedges
  • Extra cotija cheese
  • Jalapeño slices (optional for heat)

Instructions:

Step 1: Prepare the Chicken

  1. Season the chicken: In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Coat the chicken evenly with the seasoning mix and squeeze lime juice over it.
  2. Cook the chicken: Heat a grill pan or skillet over medium heat. Cook the chicken for 6-7 minutes per side (depending on thickness) or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into strips.

Step 2: Prepare the Street Corn

  1. Cook the corn: In a large skillet, melt the butter over medium heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until the corn is heated through and slightly charred.
  2. Season the corn: Stir in the mayonnaise, chili powder, lime juice, and cilantro. Remove from heat and sprinkle with crumbled cotija cheese. Season with salt to taste.

Step 3: Prepare the Rice

  1. Season the rice: In a separate pan, heat olive oil over medium heat. Add the cooked rice, garlic powder, salt, and pepper. Stir to coat the rice and cook for 2-3 minutes, allowing it to heat through and absorb the flavors.

Step 4: Assemble the Bowls

  1. Build the bowls: Start by adding a scoop of seasoned rice to each bowl. Top with sliced chicken, street corn, and a sprinkle of fresh cilantro.
  2. Garnish: If desired, garnish with extra cotija cheese, lime wedges, and jalapeño slices for a spicy kick.

Step 5: Serve

  1. Serve immediately: Enjoy the bowls while they’re warm!

Tips:

  • Add extra heat: For spicier street corn, add more chili powder or diced jalapeños.
  • Grill the corn and chicken: For added flavor, grill the corn and chicken instead of cooking them in a skillet.
  • Make ahead: The chicken and corn can be made ahead of time and stored in the fridge for up to 3 days for a quick meal.
  • Add toppings: Consider adding sliced avocado, pico de gallo, or a drizzle of hot sauce for extra flavor.

Nutrition (Per Serving):

  • Calories: 450-500 kcal
  • Protein: 35g
  • Fat: 20g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Sugar: 7g
  • Sodium: 600mg