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Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl
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Enjoy a delicious Easy Street Corn Chicken Rice Bowl packed with flavor. Perfect for meal prep—try it today!

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 2 tbsp lime juice
  • 2 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp garlic powder (optional)
  • Salt and black pepper, to taste
  • 2 cups sweet corn kernels
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 1 tsp chili powder
  • 2 tbsp lime juice (for extra zest)
  • Lime wedges, for serving
  • 4 cups cooked jasmine rice
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Marinate the chicken: Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Add chicken and coat well; marinate for at least 30 minutes.
  2. Cook the chicken: Heat a skillet over medium-high heat. Cook marinated chicken for 8-10 minutes on each side until golden brown and cooked through. Let it rest before slicing.
  3. Prepare street corn topping: In another bowl, mix grilled corn with red onion (if using), sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice.
  4. Reheat rice if needed.
  5. Assemble bowls: Start with warm rice as the base. Top with sliced chicken and street corn mixture.

Nutrition

Find it online: https://cookingwitheleanor.com/easy-street-corn-chicken-rice-bowl/