Street Corn Chicken Rice Bowls

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 cups fresh corn kernels (about 4 ears of corn)
• ¼ cup mayonnaise
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
• 1 cup white rice (uncooked)
• 2 cups chicken broth or water
• Sliced jalapeños (optional, for topping)
• Feta cheese or cotija cheese (optional, for topping)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix olive oil, cumin, chili powder, garlic powder, and salt. Rub this mixture all over the chicken breasts.
3. Place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest before slicing.
4. While the chicken is cooking, prepare the cilantro lime rice. Rinse the rice under cold water until the water runs clear. In a pot, combine the rice and chicken broth (or water) and bring to a boil. Reduce to low heat, cover, and simmer for 18-20 minutes. Fluff with a fork and stir in lime juice and chopped cilantro.
5. For the corn salsa, combine the corn kernels, mayonnaise, lime juice, and chopped cilantro in a bowl. Mix well and season with salt to taste.
6. To assemble the bowls, place a scoop of cilantro lime rice at the bottom, top with sliced grilled chicken, and spoon on the corn salsa. Add toppings like jalapeños or crumbled cheese.

Nutrition