Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring grilled marinated chicken breasts served over fluffy white rice, topped with a zesty, creamy street corn salad packed with grilled corn, cherry tomatoes, red onion, and cotija cheese, garnished with fresh cilantro for a delicious and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
Rice
- 1 cup white rice (rinsed under cold water before cooking)
- 2 cups chicken broth or water
Street Corn Salad
- 2 ears corn, grilled and kernels removed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- Salt to taste
- Pepper to taste
Garnish
- Fresh cilantro
- Additional cotija cheese (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon olive oil, chili powder, cumin, salt, and pepper. Coat the chicken breasts evenly with this mixture and let it sit for about 10 minutes to absorb the flavors.
- Cook the Rice: Rinse the white rice under cold water until the water runs clear. Transfer the rice to a saucepan and add 2 cups of chicken broth or water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and fully cooked. Remove from heat and fluff with a fork.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for approximately 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are fully cooked. Remove from the grill and let them rest for a few minutes before slicing into strips.
- Prepare the Street Corn Salad: In a large mixing bowl, combine the grilled corn kernels, halved cherry tomatoes, finely chopped red onion, crumbled cotija cheese, mayonnaise, lime juice, salt, and pepper. Mix well to ensure all ingredients are evenly incorporated, creating a vibrant, creamy salad.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with sliced grilled chicken, then generously spoon the street corn salad over the top.
- Garnish and Serve: Finish by garnishing each bowl with fresh cilantro and additional cotija cheese if desired. Serve immediately to enjoy the warm and fresh flavors together.
Notes
- For extra flavor, marinate the chicken for up to 2 hours if time allows.
- Grill the corn on a gas or charcoal grill for authentic smoky flavor, or use a grill pan as a convenient alternative.
- To make this recipe vegetarian, substitute grilled tofu or portobello mushrooms in place of the chicken.
- Store leftover components separately in airtight containers and assemble bowls when ready to serve to maintain freshness.
- Adjust the amount of chili powder to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling and Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
Keywords: street corn chicken bowl, grilled chicken rice bowl, Mexican street corn salad, quick chicken dinner, grilled corn salad, easy weeknight meal
