Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines grilled chicken, Mexican street corn salad, and customizable rice bowl options. A flavorful and vibrant dish that is perfect for lunch or dinner.
Ingredients
Units
Scale
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3-4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1–2 tablespoons lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup red onion, diced
- 1/4 cup cotija cheese, crumbled
Other Rice Bowl Options + Toppings (build your own):
- 4 cups rice of your choice, cooked
- black beans
- cherry tomatoes, halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1–2 avocado, sliced
Instructions
- Grilled Chicken: Combine Chicken Marinade ingredients and marinate chicken. Grill until cooked through. Slice or cube.
- Street Corn Salad: Grill corn, cut off kernels, then mix with other ingredients for the salad.
- Build Your Bowl: Divide rice, chicken, and street corn salad into bowls. Top with additional toppings as desired.
Notes
- You can customize the toppings for your rice bowl to suit your preferences.
- Feel free to adjust the seasonings in the street corn salad to your taste.
- Make sure to let the grilled chicken rest before slicing or cubing to keep it juicy.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
