Ingredients:
For the Chicken:
- 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!
