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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Lime marinated chicken over jasmine rice with charred corn, a creamy cotija sauce, avocado, and cilantro.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 608 kcal

Equipment

  • Large skillet
  • Medium pot with lid

Ingredients
  

Main Ingredients

  • 1 lb boneless chicken thighs or breasts
  • 1 lime juiced
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup jasmine rice
  • 1 cup water plus 1/2 cup more
  • 1 cup grilled corn kernels
  • ½ cup sour cream
  • ½ cup crumbled cotija cheese
  • 1 avocado sliced
  • 2 tbsp chopped cilantro
  • 4 lime wedges

Instructions
 

Cooking

  • Marinate. Coat the chicken in lime juice, oil, chili powder, cumin, and paprika for 15 to 30 minutes.
  • Rice. Rinse the rice, then simmer it covered with the water for 18 to 20 minutes.
  • Cook. Grill or saute the chicken to 165 F and slice into strips.
  • Sauce. Stir the corn with the sour cream and cotija.
  • Build. Layer rice, chicken, and corn sauce and top with avocado, cilantro, and lime.

Notes

Substitutions: Use feta in place of cotija.
Tips: Char the corn in a dry hot skillet.
Storage: Refrigerate components for up to 3 days.
Nutrition is calculated per bowl.
Keyword Chicken Thighs, Cotija Cheese, Jasmine Rice, Sour Cream, Street Corn Chicken Rice Bowl