Ingredients
Scale
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice (cooked as per package instructions)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
1. Prepare the Chicken
- Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside.
2. Cook the Rice
- Prepare the rice according to package instructions.
- Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
3. Make the Street Corn
- In a bowl, combine corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and salt.
- Mix until well combined.
4. Assemble the Bowls
- Divide the rice among serving bowls.
- Top with the cooked chicken and a generous scoop of the street corn mixture.
- Add any optional toppings like diced avocado, chopped tomatoes, or sliced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes