Description
This street corn chicken rice bowl offers bold, creamy flavor. Juicy chicken, charred corn, and rice create a perfect weeknight meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (about 3 pieces, 1 inch thick)
- 2 tablespoons olive oil (for chicken)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt (for chicken)
- 1/4 teaspoon black pepper
- 2 cups corn kernels (fresh or frozen and thawed)
- 1 tablespoon olive oil (for corn)
- 1/4 cup mayonnaise
- 1/4 cup crumbled feta style cheese
- 2 tablespoons fresh lime juice
- 1/4 teaspoon fine sea salt (for corn)
- 2 cups cooked long grain white rice
- 1/4 cup chopped fresh cilantro
Instructions
- Heat a large skillet over medium heat.
- Pat the chicken dry and rub with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
- Cook chicken for 6 to 7 minutes per side until golden and cooked through to an internal temperature of 165°F. Remove from the skillet and rest for 5 minutes, then slice.
- In the same skillet, add olive oil and corn and cook over medium-high heat for 4 to 5 minutes until lightly charred.
- Remove from heat and stir in mayonnaise, feta style cheese, lime juice, and salt until creamy.
- Divide cooked rice between bowls.
- Top with sliced chicken and street corn mixture.
- Finish with chopped cilantro and serve warm.
Notes
- Let the chicken rest before slicing to keep it juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mexican Inspired