Description
A vibrant and flavorful bowl featuring juicy marinated chicken, fluffy rice, and zesty Mexican street corn toppings, perfect for a quick weeknight meal or meal prep.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 tsp chili powder
- Salt & black pepper, to taste
- Juice of 2 limes
- 4 cups jasmine or basmati rice
- 8 cups chicken or vegetable broth
- 1 tbsp butter or olive oil
- 1 tsp salt
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp butter
- 1 tsp chili powder
- 1 tsp cumin
- Juice of 1 lime
- ½ cup crumbled feta or cotija cheese
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise or Greek yogurt
- Juice of 1 lime
- ½ tsp chili powder
- 1 cup diced avocado
- ½ cup diced red onion
- 1 cup cherry tomatoes, halved
- Lime wedges, for serving
Instructions
- Marinate the Chicken: Combine olive oil, spices, salt, pepper, and lime juice. Coat chicken and marinate for 30 minutes to 4 hours.
- Cook the Chicken: Grill or pan-sear chicken over medium-high heat for 6-7 minutes per side, until internal temperature reaches 165°F. Let rest, then slice into bite-sized pieces.
- Cook the Rice: Bring broth to a boil, add rice, butter, and salt. Reduce heat, cover, and cook for 15–18 minutes until rice is tender. Fluff with a fork.
- Prepare the Street Corn: Sauté corn in butter with chili powder, cumin, and lime juice for 3–4 minutes. Stir in feta and cilantro.
- Make the Creamy Sauce: Mix mayonnaise (or yogurt), lime juice, and chili powder until smooth.
- Assemble the Bowls: Layer rice, chicken, and street corn. Top with avocado, red onion, cherry tomatoes, and a drizzle of creamy sauce. Serve with lime wedges.
Notes
- Add jalapeños or hot sauce for extra heat.
- Swap chicken for grilled tofu, tempeh, or beans for a vegetarian option.
- Quinoa or cauliflower rice can be used instead of jasmine or basmati rice.
- Refrigerate leftovers for up to 4 days or freeze for 2–3 months. Reheat to 165°F before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling/Pan-Searing/Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 550-650
- Sugar: 10-15g
- Sodium: 600-800mg
- Fat: 25-35g
- Saturated Fat: 8-12g
- Unsaturated Fat: 17-23g
- Trans Fat: 0g
- Carbohydrates: 50-60g
- Fiber: 5-7g
- Protein: 35-45g
- Cholesterol: 100-130mg
Keywords: Street Corn Chicken Rice, Street corn chicken and rice recipe, Mexican street corn chicken rice bowl, Elote inspired chicken and rice, Spicy street corn chicken rice dish