Street Corn Chicken Rice Bowl
A delightful amalgamation of grilled chicken, rice, and creamy street corn, inspired by traditional Mexican elote, perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the Rice
- 1 cup jasmine or brown rice
- 2 cups chicken broth or water
- 1 tablespoon lime juice
- to garnish Fresh cilantro, chopped
For the Street Corn Topping
- 2 cups corn (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- to garnish Fresh cilantro, chopped
Instructions
Preparation
- In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they’re well coated. Cover and let marinate for at least 30 minutes (or overnight for more flavor).
- Rinse the rice under cold water. In a medium saucepan, combine the rice and chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes (or until the liquid is absorbed). Once done, fluff the rice with a fork and stir in lime juice.
Cooking
- Preheat your grill or skillet over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until cooked through. Let it rest for a few minutes before slicing.
- In a frying pan, add the corn and cook over medium heat until heated through. Remove from heat, and mix in mayonnaise, Cotija cheese, lime juice, and chili powder until well combined.
Assembly
- In serving bowls, layer the fluffy rice, sliced grilled chicken, and the street corn topping. Top with fresh cilantro for a burst of color and flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth to the rice to prevent it from drying out.