Description
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that beautifully blends marinated grilled chicken with a zesty street corn salad. Perfect for summer gatherings, casual dinners, or meal prep, this bowl offers a unique medley of textures and tastes. The savory chicken pairs wonderfully with the sweet, charred corn and fresh toppings, making it an impressive yet easy-to-prepare option for any occasion. Whether you’re hosting friends or enjoying a weeknight meal, this recipe is sure to delight your palate while allowing for personal customization.
Ingredients
Scale
- 4 small boneless, skinless chicken breasts
- 2 cups grilled corn (approximately 3–4 cobs)
- 1/3 cup mayonnaise
- 1/4 cup feta cheese, crumbled
- 1/4 cup cotija cheese, crumbled
- 4 cups cooked rice
- Fresh cilantro, chopped
- Lime juice
- Garlic, minced
- Chili powder
- Paprika
- Salt
- Pepper
Instructions
- Marinate the Chicken: Combine marinade ingredients in a bowl and let the chicken soak for at least 30 minutes.
- Grill the Chicken: Heat your grill to medium and cook chicken for about 6-7 minutes on each side until fully cooked. Let it rest before slicing.
- Prepare the Street Corn Salad: Mix grilled corn with mayo, feta cheese, cilantro, lime juice, garlic, spices, red onion, and cotija cheese in a bowl.
- Assemble Your Bowls: Start with a base of rice in each bowl; top with sliced chicken and street corn salad. Add black beans, cherry tomatoes, jalapeños, lime wedges, cilantro leaves, sour cream, and avocado as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg