Name: Delicious Street Corn Chicken Rice Bowl
Ingredients: Grilled Chicken: 4 small boneless, skinless chicken breasts: The star protein of this dish; they are lean, flavorful, and help absorb the marinade’s zest.; 1 batch chicken marinade (ingredients as per your choice, such as olive oil, lime juice, garlic, and spices).; Mexican Street Corn Salad: 2 cups grilled corn (about 3-4 cobs): Sweet and smoky, the corn kernels add a refreshing crunch.; 1/3 cup mayo: Creamy texture that helps bind the salad ingredients together.; 1/4 cup feta cheese, crumbled: Adds a tangy flavor; for dairy-free alternatives, use dairy-free feta.; 2 tbsp fresh cilantro, chopped: Provides a burst of herbal freshness.; 1-2 tbsp lime juice: Brightens the flavors; adjust according to taste.; 1/2 tbsp garlic, minced: Adds aromatic richness.; 1/2 tsp chili powder: Infuses a bit of heat and smokiness.; 1/4 tsp paprika: Contributes color and mild flavor.; 1/4 tsp kosher salt: Enhances the overall flavor of the dish.; 1/8 tsp ground black pepper: Adds a touch of warmth.; 1/4 cup red onion, diced: Offers a sharp crunch complemented by the creamed corn.; 1/4 cup cotija cheese, crumbled: Another layer of savory creaminess; substitute with dairy-free cotija for dietary needs.; Other Rice Bowl Options + Toppings: 4 cups cooked rice of your choice: Base for the dish; could be white, brown, or flavored rice.; Black beans: Nutrient-rich and add protein and fiber.; Halved cherry tomatoes: Sweet and juicy; they add color.; Jalapeño slices: For those who like an extra kick.; Lime wedges: For extra brightness when serving.; Fresh cilantro leaves: Additional garnish for brightness.; Sour cream: For a creamy topping; can be swapped out for a dairy-free option if desired.; Sliced avocado: Creamy and rich, adding healthy fats to the bowl.

Description

Delicious Street Corn Chicken Rice Bowl combines marinated grilled chicken, zesty Mexican street corn salad, and rice for a flavorful, hearty meal.

Ingredients

Scale

Grilled Chicken:
- 4 small boneless, skinless chicken breasts: The star protein of this dish; they are lean, flavorful, and help absorb the marinade’s zest.
- 1 batch chicken marinade (ingredients as per your choice, such as olive oil, lime juice, garlic, and spices).
Mexican Street Corn Salad:
- 2 cups grilled corn (about 3–4 cobs): Sweet and smoky, the corn kernels add a refreshing crunch.
- 1/3 cup mayo: Creamy texture that helps bind the salad ingredients together.
- 1/4 cup feta cheese, crumbled: Adds a tangy flavor; for dairy-free alternatives, use dairy-free feta.
- 2 tbsp fresh cilantro, chopped: Provides a burst of herbal freshness.
- 1–2 tbsp lime juice: Brightens the flavors; adjust according to taste.
- 1/2 tbsp garlic, minced: Adds aromatic richness.
- 1/2 tsp chili powder: Infuses a bit of heat and smokiness.
- 1/4 tsp paprika: Contributes color and mild flavor.
- 1/4 tsp kosher salt: Enhances the overall flavor of the dish.
- 1/8 tsp ground black pepper: Adds a touch of warmth.
- 1/4 cup red onion, diced: Offers a sharp crunch complemented by the creamed corn.
- 1/4 cup cotija cheese, crumbled: Another layer of savory creaminess; substitute with dairy-free cotija for dietary needs.
Other Rice Bowl Options + Toppings:
- 4 cups cooked rice of your choice: Base for the dish; could be white, brown, or flavored rice.
- Black beans: Nutrient-rich and add protein and fiber.
- Halved cherry tomatoes: Sweet and juicy; they add color.
- Jalapeño slices: For those who like an extra kick.
- Lime wedges: For extra brightness when serving.
- Fresh cilantro leaves: Additional garnish for brightness.
- Sour cream: For a creamy topping; can be swapped out for a dairy-free option if desired.
- Sliced avocado: Creamy and rich, adding healthy fats to the bowl.

Instructions

Grilled Chicken:Start by preparing the chicken. In a bowl, mix your marinade ingredients—this can include olive oil, lime juice, garlic, and your choice of spices to taste. Coat the 4 small boneless, skinless chicken breasts with the marinade. Let them marinate in the refrigerator for at least 15 minutes and up to 1 hour to infuse flavor.Next, preheat your grill to medium heat. Place the marinated chicken on the grill, cooking each side for 4-6 minutes until it has beautiful grill marks. Then, move the chicken to indirect heat, cover, and cook for an additional 5-7 minutes until the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and allow it to rest for a few minutes before slicing.
Street Corn Salad:While the chicken is grilling, prepare the corn salad. On the grill, place the shucked cobs of corn. Grill them for about 10-12 minutes, turning frequently, until they are nicely charred. Once done, remove the corn from the grill and let it cool slightly before slicing the kernels off the cobs into a large bowl.In that bowl, combine the grilled corn kernels with 1/3 cup mayo, 1/4 cup crumbled feta cheese, 2 tablespoons chopped fresh cilantro, the juice of 1-2 tablespoons lime juice, 1/2 tablespoon minced garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon ground black pepper, 1/4 cup diced red onion, and 1/4 cup crumbled cotija cheese. Mix thoroughly to combine all the ingredients well.
Build Your Bowl:Now that the chicken and corn salad are ready, it’s time to assemble your bowls. Begin by putting 1 cup of your choice of cooked rice in each of the four bowls as a base. Place sliced grilled chicken on top of the rice, followed by a generous serving of the Mexican street corn salad.