Description
A delicious and easy-to-make street corn chicken rice bowl that combines grilled chicken, creamy corn, and rice for a satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tbsp lime juice (or lemon juice)
- 2 tbsp avocado oil (or olive oil)
- 1 tsp chili powder (or paprika)
- 1 tsp garlic powder (optional)
- Salt and black pepper, to taste
Instructions
- Marinate the chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper for at least 30 minutes.
- Preheat the grill or a skillet over medium-high heat.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked.
- While the chicken is cooking, prepare the corn by mixing it with some additional lime juice, salt, and pepper.
- Once the chicken is cooked, let it rest for a few minutes before slicing it.
- Serve the sliced chicken over a bed of rice, topped with the creamy corn mixture.
Notes
- This dish can be made ahead of time for meal prep.
- Feel free to add additional toppings like avocado, cilantro, or cheese.
- Adjust the spice level by adding more chili powder or hot sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Easy Street Corn Chicken Rice Bowl, Mexican street corn bowl, grilled chicken rice bowl, creamy corn and chicken dish, street corn with chicken, corn and rice meal prep, quick Mexican chicken dish