Ingredients:
For the Chicken:
1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons 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
For the Street Corn:
2 cups corn kernels (fresh, frozen, or canned)
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika (optional)
1/4 cup cotija cheese or feta cheese, crumbled
Fresh cilantro, chopped
For the Rice:
2 cups cooked white or brown rice
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
Optional Toppings:
Sliced avocado or guacamole
Diced tomatoes
Sliced jalapeños
Additional crumbled cotija cheese
Extra lime wedges
Instructions:
Marinate the Chicken:
In a small bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Place the chicken in a resealable bag or shallow dish, and pour the marinade over it. Let it marinate for at least 30 minutes or up to 4 hours in the fridge.
Cook the Chicken:
Preheat your grill or grill pan over medium-high heat.
Remove the chicken from the marinade and grill for 6-8 minutes per side until the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes, then slice it into thin strips.
Prepare the Street Corn:
If using fresh corn, grill the corn on the cob until lightly charred, then cut the kernels off. For frozen or canned corn, heat it in a skillet over medium heat until warm.
In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese.
Stir in the warm corn and mix in chopped cilantro.
Prepare the Rice:
In a large bowl, toss the cooked rice with lime juice and chopped cilantro.
Assemble the Bowls:
Divide the cilantro-lime rice among bowls.
Top each bowl with sliced chicken and a generous serving of street corn.
Add any additional toppings you like, such as avocado, tomatoes, jalapeños, extra cheese, and lime wedges.
Serve:
Serve the Street Corn Chicken Rice Bowls warm, with extra lime wedges on the side for squeezing over the top.
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