Street Corn Chicken Rice Bowl
A delightful blend of juicy chicken, smoky charred corn, and fluffy rice, topped with a zesty lime sauce for a perfect weeknight dinner or meal prep option.
Ingredients
For the chicken marinade
- 1 lb boneless, skinless chicken thighs or breasts Choose air-chilled for better texture
- 1 lime juice from lime For marinating and drizzling
- 2 tbsp avocado oil For marinating
- 1 tbsp chili powder Adjust to taste
- 1 tsp cumin For additional flavor
For the rice
- 1 cup jasmine rice Light and aromatic
- 1.5 cups water For cooking the rice
For the corn sauce
- 1 cup sour cream For creaminess
- 1 cup cotija cheese Grated, for flavor
- 1 tbsp smoked paprika Optional for added warmth
- 1 cup grilled corn kernels For topping the bowl
For assembly and garnishing
- 1 avocado sliced Optional for creaminess
- 2 tbsp fresh cilantro Chopped, for garnish
- 1 lime cut into wedges For serving
Instructions
Preparation
- Marinate the chicken by combining lime juice, avocado oil, chili powder, and cumin. Coat the chicken and let it sit for 15-30 minutes.
- Rinse the jasmine rice until the water runs clear, then combine it with water in a pot.
Cooking
- Cook the rice over medium heat. Bring to a boil, then reduce to a simmer and cover for 18-20 minutes.
- Grill or sauté the marinated chicken until fully cooked, then slice into strips.
Assembly
- In a bowl, layer fluffy rice, followed by the chicken strips, grilled corn, and a drizzle of corn sauce.
- Top with avocado slices, cilantro, and lime wedges before serving.
Notes
Adjust spice levels according to your taste preference. This bowl is versatile; incorporate ingredients like black beans or roasted vegetables for variety.