Description
A flavorful bowl combining juicy seasoned chicken, charred street corn salad, creamy sauce, and fluffy rice topped with fresh herbs and lime.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 cups cooked rice (jasmine or rice of choice)
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 lime (juice + wedges)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 1/2 red onion, finely chopped
- 1 jalapeño (optional), seeded & chopped
- Fresh cilantro, chopped
- Cotija cheese (or feta or queso fresco) for topping
- Olive oil (or other cooking oil)
- Avocado (optional) for garnish
Instructions
- Season the chicken with chili powder, smoked paprika, cumin, garlic powder, salt & pepper. Let marinade for 10‑30 minutes.
- Cook the chicken: grill, pan‑sear, or bake until internal temperature reaches 165°F (about 6‑8 min per side if thin, longer if thick). Let rest, then slice.
- Prepare the street corn: heat the corn (grill or in skillet) to get a little char. If using frozen corn, thaw and cook in a hot pan until lightly browned. Mix with chopped red onion, jalapeño (if using), and fresh cilantro.
- Make the creamy sauce: combine sour cream, mayonnaise, lime juice, chili powder; adjust salt & pepper. If needed, thin with a little water or milk.
- Assemble bowls: place rice as the base, top with sliced chicken, street corn mixture, drizzle sauce over, then sprinkle cotija cheese, chopped cilantro, and avocado. Serve with lime wedges.
- Optional: add hot sauce or extra chili powder for heat.
Notes
- You can swap chicken thighs for breasts if you prefer darker meat.
- Frozen corn works well if fresh is not available—just get some char by pan roasting or grilling.
- Make sauce ahead and store refrigerated.
- Store components separately for meal prep; assemble just before eating to keep fresh.
- Adjust spice to taste—omit jalapeño or reduce chili powder if mild preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: ≈ 650 kcal
- Sugar: ≈ 5 g
- Sodium: ≈ 700 mg
- Fat: ≈ 35 g
- Saturated Fat: ≈ 7 g
- Unsaturated Fat: ≈ 25 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 55 g
- Fiber: ≈ 5 g
- Protein: ≈ 45 g
- Cholesterol: ≈ 120 mg
