Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowls are a quick and easy dinner with all the flavors of summer. Customize them with any of your favorite toppings for a unique bite each time.
Ingredients
Chicken + Marinade:
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil or avocado oil
- 1 lime juiced + zested
- 1 orange juiced
- 1 tablespoon honey
- 1/4 cup soy sauce
- 1 tablespoon worcestershire sauce
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Mexican Street Corn Salad:
- 2 cups corn
- 1 bell pepper diced
- 1 bunch cilantro chopped
- 1 jalapeno diced
- ½ red onion diced
- ¼ cup cotija cheese crumbled
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 limes juiced
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp salt
Other Rice Bowl Options + Toppings:
- 4 cups cooked rice
- black beans
- cherry tomatoes halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1 –2 avocado sliced
Instructions
Grilled Chicken:
- Combine all marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or ziplock bag. Pour marinade over top and ensure they are fully coated. Cover and refrigerate at least 30 minutes (or up to 4 hours).
Cook on Grill
- Heat grill to medium heat.
- Remove chicken from marinade and place chicken on grill. Cook at medium heat for 8-10 minutes per side. Remove from grill when the thickest part of the chicken reads 165 degrees.
- Remove from grill and let rest at least 5 minutes so the juices can redistribute. Then cut into slices or cubes.
Cook on Stove
- Heat your skillet to medium heat.
- Remove chicken from marinade and place chicken in skillet. Cook over medium heat for 8-10 minutes per side. Remove from skillet when the thickest part of the chicken reads 165 degrees.
Street Corn Salad:
- In a skillet add a little oil or butter and cook corn until lightly charred.
- In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
- In a small bowl add sour cream, mayonnaise, lime juice, cumin, paprika, and salt.
- Add the dressing and cheese to the corn mixture and mix well.
- Serve immediately or I prefer to refrigerate for a few hours before serving.
Build Your Bowl:
- Between four bowls divide your rice, chicken and street corn salad.
- Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want!
- Enjoy!
Nutrition
Calories: 774kcal | Carbohydrates: 52g | Protein: 72g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 1257mg | Potassium: 1420mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1016IU | Vitamin C: 47mg | Calcium: 100mg | Iron: 4mg
