Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 cup cooked jasmine rice
- 1 cup grilled street corn (or use canned corn, roasted)
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup sour cream (optional, for a creamy topping)
Instructions
- Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, chili powder, garlic powder, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing it into strips.
- In a skillet over medium heat, add the corn and cook for 2-3 minutes, or until slightly charred (if using canned corn, roast it on a skillet for an extra smoky flavor).
- In a bowl, layer the cooked jasmine rice as the base, followed by the grilled chicken slices and roasted corn.
- Top with crumbled Cotija cheese, fresh cilantro, and sliced avocado.
- Squeeze lime wedges over the bowl and drizzle sour cream (optional) on top for extra creaminess.
- Serve immediately and enjoy the perfect blend of flavors in this Street Corn Chicken Rice Bowl!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Keywords: Street Corn Chicken Rice Bowl