Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
01 -
4 small boneless, skinless chicken breasts.
02 -
1 batch chicken marinade.
03 -
2 cups grilled corn (3-4 cobs).
04 -
1/3 cup mayo.
05 -
1/4 cup feta cheese, crumbled.
06 -
2 tablespoons fresh cilantro, chopped.
07 -
1-2 tablespoons lime juice.
08 -
1/2 tablespoon garlic, minced.
09 -
1/2 teaspoon chili powder.
10 -
1/4 teaspoon paprika.
11 -
1/4 teaspoon kosher salt.
12 -
1/8 teaspoon ground black pepper.
13 -
1/4 cup red onion, diced.
14 -
1/4 cup cotija cheese, crumbled.
15 -
4 cups cooked rice.
16 -
Black beans (optional).
17 -
Cherry tomatoes, halved (optional).
18 -
Jalapeño slices (optional).
19 -
Lime wedges (optional).
20 -
Fresh cilantro leaves (optional).
21 -
Sour cream (optional).
22 -
1-2 avocados, sliced (optional).
# Instructions:
01 -
Mix marinade and coat chicken in shallow dish. Cover and refrigerate 15 minutes to 1 hour.
02 -
Heat grill to medium (400-450°F). Cook on direct heat 4-6 minutes per side, then move to indirect heat for 5-7 minutes until internal temp reaches 160°F. Rest 5 minutes before slicing.
03 -
Heat grill to 450°F. Oil and salt corn, then grill on direct heat 10-12 minutes, turning every 2-3 minutes until charred. Cool and cut kernels off.
04 -
Combine corn, mayo, both cheeses, cilantro, lime juice, garlic, and all seasonings in large bowl. Mix well and adjust to taste.
05 -
Divide rice, chicken, and corn salad between 4 bowls. Add desired toppings and enjoy.
# Notes:
01 -
Can substitute dairy-free feta for regular cheese.
02 -
Stores in refrigerator up to 3 days.
03 -
Chicken is done at 165°F internal temperature.
04 -
Build your own bowl with optional toppings.