Street Corn Chicken Rice Bowl

• annokset: 4 servings
• aktiivinen aika: 20 minutes
• kokonaisaika: 50 minutes

Ainekset

Chicken + Marinate:

1 ½ lbs boneless, skinless chicken breasts or thighs

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

Street Corn:

2 cups corn kernels (fresh, frozen, or canned)

1/3 cup mayonnaise

1 tablespoon sour cream

1 tablespoon lime juice

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika (optional)

1/4 cup cotija cheese or feta, crumbled

Rice: (just get lime Minute rice)

2 cups cooked white or brown rice

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped

1-2 avocados, sliced

Ohjeet

Marinate the Chicken: In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken breasts in a resealable bag or dish, and marinate in the fridge for at least 30 minutes, up to 4 hours.

Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for a few minutes before slicing it into thin strips.

Prepare the Street Corn: If using fresh corn, grill the cobs until slightly charred, then cut off the kernels. Alternatively, heat canned or frozen corn in a skillet until warmed and charred.

In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.

Make the Cilantro-Lime Rice: In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.

Assemble the Bowls: Divide the cilantro-lime rice among serving bowls. Top each with sliced chicken, a generous scoop of street corn, and any additional toppings like avocado, cherry tomatoes, jalapeños, and extra cotija cheese.

Serve with lime wedges for extra zest.