Chicken Rice Bowl with Street Corn
A flavorful and vibrant Chicken Rice Bowl paired with creamy, zesty street corn, perfect for a satisfying and easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked white rice
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 ears fresh corn, husked
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional)
Instructions
- Preheat grill or grill pan to medium-high heat.
- Brush chicken breasts with olive oil and season with chili powder, cumin, salt, and pepper.
- Grill chicken for 5-7 minutes per side until cooked through. Remove and let rest.
- Grill the corn, turning occasionally, until charred in spots, about 8-10 minutes.
- In a bowl, mix mayonnaise, lime juice, smoked paprika, and a pinch of salt.
- Brush the grilled corn with the mayo mixture and sprinkle with cotija cheese and cilantro. Add jalapeño slices if using.
- Slice the chicken into strips or cubes.
- Divide rice between bowls, top with grilled chicken and street corn.
- Garnish with extra cilantro and a lime wedge if desired. Serve warm.
Notes
For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before grilling. Swap cotija cheese with feta if preferred.
Find it online: https://justflowe.com/chicken-rice-bowl-with-street-corn/