Ingredients
Scale
Ingredients:
For the Chicken:
- 2 large chicken breasts (boneless, skinless)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Street Corn Topping:
- 2 cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese (or feta cheese)
For the Rice Base:
- 2 cups cooked white or brown rice
- 1 tablespoon butter
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra cotija cheese
- Hot sauce
Instructions
Preparation:
Step 1: Prepare the Chicken
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In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
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Rub this spice mix evenly over both sides of the chicken breasts.
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Heat olive oil in a skillet over medium heat.
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Add the chicken and cook for 6-8 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
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Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Step 2: Make the Street Corn Topping
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Heat a dry skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
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In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper. Mix well.
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Stir in the charred corn, cilantro, and cotija cheese until fully coated. Set aside.
Step 3: Prepare the Rice Base
- In a large bowl, combine cooked rice, butter, lime zest, lime juice, and cilantro. Mix until the butter is melted and the rice is flavorful.
Step 4: Assemble the Bowls
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Divide the rice evenly among serving bowls.
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Top each bowl with sliced chicken and a generous portion of the street corn topping.
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Add optional toppings like diced avocado, jalapeños, or hot sauce for extra flavor.
Step 5: Garnish and Serve
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Sprinkle extra cotija cheese and cilantro over the bowls for a final touch.
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Serve warm and enjoy!
Notes
- Ensure your skillet is hot enough to char the corn properly for that authentic smoky flavor.
- Let the chicken rest after cooking to retain its juices and keep it tender.
- Adjust lime and chili levels to suit your taste preferences.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Calories: 550
- Sodium: 720 mg
- Protein: 35 g