Description
A vibrant and flavorful Street Corn Chicken Rice Bowl with grilled chicken, creamy street corn, avocado, cilantro lime rice, and Cotija cheese, topped with lime and sour cream for extra richness.
This healthy and delicious dish is perfect for lunch, dinner, or meal prep.
Easy to make with a balance of savory and fresh flavors, offering a gluten-free and dairy-free option when sour cream is omitted.
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
Keywords: Street Corn Chicken Rice Bowl