Description
A delicious, filling, and flavorful meal that brings the savory goodness of Mexican street corn together with grilled chicken and rice. Perfect for a hearty lunch or dinner, this bowl is customizable and packed with bold flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 2 ears of corn, husked and grilled (or 2 cups frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese (or Parmesan)
- Juice of 1 lime
- 1 teaspoon chili powder
- Fresh cilantro for garnish
- 1 avocado, sliced (optional)
- Lime wedges for serving
Instructions
- Marinate chicken with olive oil, garlic powder, paprika, chili powder, lime juice, salt, and pepper. Let sit for 10 minutes.
- Grill the chicken for 5-7 minutes per side or until internal temperature reaches 165°F. Let rest before slicing.
- Cook rice with chicken broth (or water) and salt. Fluff with a fork once cooked.
- Grill corn or sauté frozen corn until slightly charred.
- In a bowl, mix mayonnaise, cotija cheese, lime juice, and chili powder for the street corn sauce.
- Assemble the bowl with rice, chicken, and corn. Drizzle with sauce and garnish with cilantro, avocado, and lime wedges.
Notes
- For added flavor, you can marinate the chicken overnight. Adjust the spice level in the street corn sauce according to your preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg