Description
A flavorful and satisfying rice bowl combining smoky grilled chicken, creamy street corn, and zesty cilantro-lime rice, perfect for meal prep or a quick dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional)
- ¼ cup cotija or feta cheese, crumbled
- Fresh cilantro, chopped
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
- Optional toppings: sliced avocado, diced tomatoes, jalapeños, extra cheese, lime wedges
Instructions
- Mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken and marinate for at least 30 minutes.
- Grill chicken over medium-high heat for 6–8 minutes per side until cooked through. Let rest, then slice thinly.
- Cook corn in a hot skillet or on the grill until slightly charred. Mix with mayonnaise, sour cream, lime juice, chili powder, paprika, cheese, and cilantro.
- Stir lime juice and cilantro into the cooked rice.
- Assemble bowls with cilantro-lime rice, sliced chicken, and street corn. Add optional toppings as desired.
Notes
- Use grilled tofu or black beans for a vegetarian version.
- Swap rice with quinoa for added protein.
- For a dairy-free option, skip cheese and sour cream.
- Spice it up with cayenne pepper or extra jalapeños.
- Store components separately and assemble before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
