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Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl

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Experience a burst of flavor with the Easy Street Corn Chicken Rice Bowl, a delightful combination of tender marinated chicken, smoky grilled corn, and creamy Cotija cheese. This customizable dish is perfect for busy weeknights and family gatherings alike. With zesty lime dressing and fresh ingredients, each bowl offers a unique culinary adventure. Add your favorite toppings like avocado or pico de gallo to make it truly your own. Easy to prepare and packed with nutrition, this rice bowl is not just about a meal; it’s about creating memories around the dinner table.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup sweet corn kernels
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese, crumbled
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 lime, cut into wedges
  • 3 cups cooked rice
  • Fresh cilantro, for garnish

Instructions

  1. Marinate chicken: Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a mixing bowl. Add chicken thighs and coat well; let marinate for at least 15 minutes.
  2. Cook chicken: Heat a skillet over medium-high heat. Cook marinated chicken thighs for 8-10 minutes on each side until golden brown and cooked through. Let rest before slicing.
  3. Prepare street corn mixture: Mix sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper in a separate bowl until well combined.
  4. Reheat rice: Warm cooked rice in a pot or microwave with a splash of water to keep fluffy.
  5. Assemble bowls: Place warm rice as the base in each bowl. Top with sliced chicken and street corn mixture. Garnish with extra Cotija cheese and fresh cilantro.

Nutrition