Description
Discover the vibrant flavors of the Easy Street Corn Chicken Rice Bowl, a delightful dish that brings together marinated chicken, zesty street corn, and creamy cotija cheese. This one-bowl meal is perfect for busy weeknights or meal prep, making it both satisfying and customizable. With the option to add your favorite toppings like avocado or black beans, this recipe caters to all taste preferences. In just about 45 minutes, you can enjoy a hearty meal that is not only delicious but also easy to prepare and clean up afterward.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 cups sweet corn kernels
- 1/4 cup cotija cheese
- 4 cups cooked jasmine rice
- Lime juice
- Avocado oil
- Chili powder
- Sour cream or Greek yogurt
Instructions
- Marinate the chicken by combining lime juice, avocado oil, chili powder, salt, and pepper in a mixing bowl. Add chicken thighs and toss to coat. Let marinate for 15–30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8–10 minutes on each side until golden brown and fully cooked. Rest before slicing.
- In a separate bowl, mix grilled corn, onion (if desired), sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice until combined.
- Reheat cooked rice if necessary.
- Assemble bowls with rice as the base topped with sliced chicken and street corn mixture. Garnish with additional cotija cheese and fresh cilantro.
- Serve with lime wedges for squeezing over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 110mg