Irresistible Street Corn Chicken Rice Bowl
A vibrant and customizable rice bowl featuring grilled chicken, charred corn, and a tangy lime crema, perfect for family dinners or meal prep.
Ingrédients
Base Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 pieces chicken breasts (grilled and sliced)
Vegetables and Accompaniments
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
Seasoning and Dressing
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
Preparation
- Gather and prep all your ingredients. Cook rice as needed.
- Grill the chicken breasts until fully cooked, then slice them into bite-sized pieces.
Cooking
- In a skillet, heat the olive oil over medium heat. Add the corn kernels and sauté for 3-4 minutes until they are charred.
- Sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir and sauté for an additional 1-2 minutes.
- In a separate bowl, mix the sour cream or Greek yogurt with lime juice, garlic powder, and salt to make the lime crema.
Assembly
- Start building your rice bowls by adding 1 cup of rice as the base in each serving bowl.
- Layer the grilled chicken slices over the rice, followed by the sautéed corn.
- Distribute the black beans over each bowl, then top with diced tomatoes and red onion.
- Crumble cotija cheese over the top of each bowl.
- Drizzle the prepared lime crema over the bowls.
- Garnish with fresh cilantro and serve immediately.
Notes
Store leftovers separately for optimal freshness. Reheat rice and chicken in the microwave and sauté corn briefly before serving.