Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring spiced chicken, sweet corn, creamy cotija cheese, and fluffy rice, topped with fresh avocado, lettuce, and a squeeze of lime. It’s the perfect balance of comfort and freshness in every bite.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- Juice of 1 lime
- 2 cups cooked white rice
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1 avocado, diced
- 1 cup chopped romaine or green leaf lettuce
- 1/4 cup chopped fresh cilantro
Instructions
- In a bowl, combine olive oil, chili powder, cumin, garlic powder, paprika, salt, and lime juice. Add chicken and toss to coat. Marinate for at least 20 minutes.
- Heat a skillet or grill pan over medium-high heat. Cook chicken for 6–8 minutes, turning occasionally, until browned and cooked through. Set aside to rest.
- Cook rice according to package instructions. Fluff and set aside.
- Warm the corn in a skillet with a bit of oil, salt, and paprika if desired. Lightly toast for extra flavor.
- In a bowl, add a layer of rice. Top with cooked chicken, corn, avocado, lettuce, cotija cheese, and cilantro.
- Squeeze fresh lime juice over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes