Description
A delicious and hearty Street Corn Chicken Bowl featuring marinated chicken, charred corn, and a creamy lime mayonnaise dressing served over rice.
Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, sliced
Instructions
- In a medium bowl, combine the olive oil, chili powder, garlic powder, cumin, salt, and pepper. Add the chicken breasts and coat them evenly with the seasoning mixture. Let marinate for at least 15 minutes.
- While the chicken is marinating, cook the corn in a skillet over medium heat until heated through and slightly charred, about 5-7 minutes. Remove from heat and set aside.
- In a small bowl, mix together the mayonnaise, lime juice, and half of the cotija cheese. Set aside.
- Heat a grill or grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
- To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, charred corn, avocado slices, and drizzle with the lime mayonnaise mixture. Sprinkle the remaining cotija cheese and chopped cilantro on top.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the lime mayonnaise mixture.
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg