Description
A flavorful and satisfying Street Corn Chicken Rice Bowl featuring grilled chicken, corn, avocado, and a zesty lime mayonnaise.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a medium bowl, combine the mayonnaise, lime juice, and half of the cilantro. Mix well and set aside.
- Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Heat a grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
- In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred.
- To assemble the bowls, start with a base of cooked rice, then add sliced chicken, corn, and avocado. Drizzle with the lime mayonnaise and sprinkle with cotija cheese and remaining cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the lime mayonnaise.
- Substitute quinoa or cauliflower rice for a healthier grain alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling/Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg