Description
A delightful blend of marinated chicken, zesty street corn, and fluffy rice, perfect for a quick weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 ears corn on the cob or 1 cup frozen corn kernels
- 2 tbsp butter (if using frozen corn)
- 2 tbsp mayonnaise
- 1/4 cup cotija cheese or feta cheese
- 2 tbsp lime juice
- 1 tsp chili powder (for street corn)
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked white or brown rice
- 1 avocado, sliced (optional)
- Lime wedges (for garnish)
Instructions
- Mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create a marinade.
- Coat the chicken with the marinade, ensuring an even layer, and let it sit for at least 15 minutes.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F.
- Allow the chicken to rest before slicing it thinly to retain its moisture.
- Grill fresh corn until charred (about 10 minutes) or sauté frozen corn in butter until golden and heated through.
- Combine the cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro in a bowl.
- Assemble by spooning the cooked rice into bowls, layering the sliced chicken on top, and adding the street corn mixture.
- Garnish with sliced avocado, lime wedges, and cilantro, if desired.
Notes
Use a meat thermometer for checking the chicken’s internal temperature. Marinate chicken longer for richer flavor. Adjust toppings and ingredients based on personal preference.
