Street Corn Chicken Rice Bowl
A vibrant and flavorful bowl featuring smoky grilled chicken, creamy street corn salad, and hearty rice.
Equipment
- Grill
- Large Bowl
- Skillet
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
- 2 cups grilled corn (about 3–4 cobs)
- 1/3 cup mayonnaise
- 1/4 cup feta cheese crumbled
- 2 Tbsp. fresh cilantro chopped
- 1–2 Tbsp. lime juice
- 1/2 Tbsp. garlic minced
- 1/2 tsp. chili powder
- 1/4 tsp. paprika
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper
- 1/4 cup red onion diced
- 1/4 cup cotija cheese crumbled
- 4 cups cooked rice (any type you like)
- 1 can black beans
- 1 cup cherry tomatoes halved
- 1/2 cup jalapeño slices
- 2 lime wedges
- extra fresh cilantro leaves for garnish
- 1/2 cup sour cream
- 1–2 avocados sliced
Instructions
- Mix the chicken marinade in a small bowl. Pour it over the chicken breasts in a shallow dish, ensuring they are well coated. Cover and refrigerate for at least 15 minutes.
- Preheat your grill to medium heat (400–450°F). Remove the chicken from the marinade and grill for 4–6 minutes on each side until cooked through, moving to indirect heat if needed.
- While the chicken is cooking, grill the corn by drizzling it with olive oil and seasoning with salt. Grill for 10–12 minutes, turning until charred.
- Slice the grilled corn off the cob and combine it in a bowl with mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, black pepper, red onion, and cotija cheese. Mix well.
- Divide the cooked rice among four bowls. Top each with sliced grilled chicken and a generous scoop of street corn salad.
- Add your choice of toppings: black beans, cherry tomatoes, jalapeño slices, lime wedges, avocado slices, sour cream, and cilantro leaves. Serve immediately.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days.