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The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that takes inspiration from the rich culinary traditions of Mexico, where elote, or Mexican street corn, reigns supreme. This delightful bowl combines the savory goodness of marinated chicken, the sweetness of grilled corn, and the refreshing crunch of fresh vegetables, all topped with a zesty lime dressing that ties everything together. The combination of textures and flavors creates a dish that is not only satisfying but also visually appealing.

Street Corn Chicken Rice Bowl

Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl! This delicious meal combines marinated chicken, charred corn, fresh vegetables, and creamy feta, all topped with a zesty lime dressing for a delightful taste experience. Packed with nutrients, it's as good for your body as it is for your palate. Perfect for meal prep, family dinners, or gatherings. Discover the joy of a hearty, flavorful bowl today! #StreetCornBowl #HealthyEating #HomeCooking #DeliciousRecipes #MealPrepIdeas #HealthyBowlMeals
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup uncooked jasmine rice

1 can (15 oz) corn kernels, drained

1/2 cup crumbled feta cheese

1 avocado, diced

1 red bell pepper, diced

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

Pinch of cayenne pepper (optional)

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with smoked paprika, chili powder, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes on each side until cooked through and golden brown. Remove from skillet and let rest before slicing.

      Sauté the Corn: In the same skillet, add the drained corn and cook for about 3-4 minutes until slightly charred. Add salt and pepper to taste, and a squeeze of lime juice. Remove from heat.

        Make the Dressing: In a small bowl, mix together mayonnaise, sour cream, lime juice, and cayenne pepper (if using). Stir until smooth and creamy.

          Assemble the Bowls: Divide the cooked jasmine rice among bowls. Top each bowl with sliced chicken, sautéed corn, diced avocado, bell pepper, crumbled feta cheese, and fresh cilantro.

            Finish with Dressing: Drizzle the lime mayo dressing over the top of each bowl. Serve immediately and enjoy your flavorful Street Corn Chicken Rice Bowl!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4