2 chicken breasts (or thighs), boneless and skinless
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
For the Street Corn:
2 cups corn kernels (fresh, frozen, or canned)
1 tablespoon butter
1 tablespoon mayonnaise
1 tablespoon sour cream
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 tablespoon fresh cilantro, chopped
1 tablespoon cotija cheese (or feta cheese as a substitute)
Juice of 1/2 lime
Salt and pepper to taste
For the Rice:
1 cup white or brown rice
2 cups chicken broth (or water)
1 tablespoon olive oil
Salt to taste
To Assemble:
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Optional: Avocado slices
Instructions:
1. Cook the Rice:
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the rice and stir for 1-2 minutes until slightly toasted.
Add the chicken broth (or water) and a pinch of salt, bring to a boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes (or according to package instructions) until the rice is cooked and the liquid is absorbed.
2. Prepare the Chicken:
In a small bowl, mix the chili powder, paprika, cumin, garlic powder, salt, and pepper.
Rub the chicken breasts with olive oil and lime juice, then coat with the spice mixture.
Preheat a grill or skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
Let the chicken rest for a few minutes before slicing it into strips.
3. Prepare the Street Corn:
In a skillet, melt the butter over medium heat and add the corn kernels. Cook for 4-5 minutes, stirring occasionally, until the corn is heated through and slightly charred.
In a small bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice.
Once the corn is cooked, remove from heat and stir in the mayo-sour cream mixture, then sprinkle with cotija cheese, cilantro, and salt and pepper to taste.
4. Assemble the Bowl:
Start by layering the rice at the bottom of each bowl.
Add a portion of the street corn on top of the rice.
Place the sliced grilled chicken over the corn.
Garnish with fresh cilantro, lime wedges, and avocado slices (if using).
5. Serve:
Serve warm and enjoy your Street Corn Chicken Rice Bowl!
