RecipeCastle

Delicious Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl

Ingredients

  • 4small boneless (skinless chicken breasts: The star protein of this dish; they are lean, flavorful, and help absorb the marinade's zest.)
  • 1batch chicken marinade (ingredients as per your choice, such as olive oil, lime juice, garlic, and spices.)
  • 2 cupsgrilled corn (about 3-4 cobs: Sweet and smoky, the corn kernels add a refreshing crunch.)
  • 1/3 cupmayo: Creamy texture that helps bind the salad ingredients together.
  • 1/4 cupfeta cheese (crumbled: Adds a tangy flavor; for dairy-free alternatives, use dairy-free feta.)
  • 2 tbspfresh cilantro (chopped: Provides a burst of herbal freshness.)
  • 1-2 tbsplime juice: Brightens the flavors; adjust according to taste.
  • 1/2 tbspgarlic (minced: Adds aromatic richness.)
  • 1/2 tspchili powder: Infuses a bit of heat and smokiness.
  • 1/4 tsppaprika: Contributes color and mild flavor.
  • 1/4 tspkosher salt: Enhances the overall flavor of the dish.
  • 1/8 tspground black pepper: Adds a touch of warmth.
  • 1/4 cupred onion (diced: Offers a sharp crunch complemented by the creamed corn.)
  • 1/4 cupcotija cheese (crumbled: Another layer of savory creaminess; substitute with dairy-free cotija for dietary needs.)
  • 4 cupscooked 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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.