Street Corn Chicken Rice Bowl Recipe
Street Corn Chicken Rice Bowl Recipe
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2. Street Corn Chicken Rice Bowl Directions
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Place the chicken in a resealable bag or shallow dish, pour the marinade over it, ensuring even coating. Seal and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice.
- If using fresh corn, grill cobs until charred and cut off kernels. For frozen/canned corn, heat it in a skillet until warmed through. In a bowl, combine light mayonnaise, nonfat Greek yogurt, lime juice, chili powder, smoked paprika, and feta. Mi< x, then add corn and chopped cilantro.
- Toss cooked brown rice with lime juice and chopped cilantro.
- Divide cilantro-lime rice into bowls, top with sliced chicken and street corn mixture.
- Add optional toppings like sliced avocado, diced tomatoes, jalapeños, and extra feta cheese.
- Serve warm with lime wedges.
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