Description
Flavorful street corn chicken rice bowls with grilled chicken, creamy corn, rice, avocado, and fresh toppings.
Ingredients
- 1 cup cottage cheese, blended until smooth
- 2 tablespoons Mexican crema
- 2 cups frozen fire roasted corn, thawed
- 1/2 lime, zested and juiced
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese
- 2 cups cooked rice
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 avocados, chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced
- 1/4 cup pickled red onions
- 1 lime, cut into wedges
Instructions
- Pat the chicken breasts dry and rub them with olive oil, chili powder, garlic powder, cumin, kosher salt, and black pepper.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until lightly charred and the internal temperature reaches 165 degrees Fahrenheit.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before cubing.
- In a medium bowl, combine the blended cottage cheese, Mexican crema, fire roasted corn, lime zest, lime juice, chili powder, and cotija cheese. Stir until creamy and evenly mixed.
- Divide the cooked rice among four serving bowls.
- Top each bowl with cubed chicken and a generous scoop of the street corn mixture.
- Add chopped avocado, cilantro, jalapeño slices, and pickled red onions to each bowl.
- Serve with fresh lime wedges on the side for squeezing over the bowls.
Notes
- Allow the chicken to rest before slicing so it stays juicy and tender.
- The street corn mixture can be prepared ahead and chilled for easier meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-inspired