Name: Street Corn Chicken Rice Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 chicken thighs boneless and skinless; 1 tbsp (15 ml) lime juice; 1 tbsp (15 ml) avocado oil; 1 tsp (5 ml) chili powder; 1 tsp (5 ml) cumin powder; 1/2 tsp (3 ml) garlic powder or 2 minced garlic cloves; 1/2 tsp (3 ml) salt; 1/4 tsp (1 ml) black pepper; 1 cup (240 ml) sweet corn kernels grilled, if possible – frozen; 1/4 cup (60 ml) thinly sliced red onion; 1 cup (240 ml) plain yogurt save half to drizzle on top; 2 tbsp (30 ml) mayonnaise; 1/2 cup (120 ml) feta cheese crumbled (plus extra for garnish); 1 tsp (5 ml) chili powder; Salt and pepper to taste; 1 lime cut into wedges; 3 cup (720 ml) s cooked rice; Fresh cilantro for garnish

Description

Discover how to make delicious Street Corn Chicken Rice Bowls with this easy recipe. Perfect for a quick and tasty meal, packed with flavor and nutrients.

Ingredients

4 chicken thighs boneless and skinless
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) avocado oil
1 tsp (5 ml) chili powder
1 tsp (5 ml) cumin powder
1/2 tsp (3 ml) garlic powder or 2 minced garlic cloves
1/2 tsp (3 ml) salt
1/4 tsp (1 ml) black pepper
1 cup (240 ml) sweet corn kernels grilled, if possible – frozen
1/4 cup (60 ml) thinly sliced red onion
1 cup (240 ml) plain yogurt save half to drizzle on top
2 tbsp (30 ml) mayonnaise
1/2 cup (120 ml) feta cheese crumbled (plus extra for garnish)
1 tsp (5 ml) chili powder
Salt and pepper to taste
1 lime cut into wedges
3 cup (720 ml) s cooked rice
Fresh cilantro for garnish

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Instructions

Blend together the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs with this mixture and let them marinate in the refrigerator for 15-30 minutes.
Place a skillet on medium-high heat. Sear the chicken for about 8-10 minutes on each side until fully cooked. Let it rest before slicing.
Combine the grilled or sautéed corn, thinly sliced red onion, yogurt, mayonnaise, crumbled feta cheese, and chili powder. Season with salt, pepper, and lime juice to your liking.
Warm the cooked rice with a bit of water until it’s heated through and fluffy.
In each bowl, layer the rice, sliced chicken, corn mixture, additional feta, and cilantro. Decorate with lime wedges. Optionally, drizzle the remaining yogurt on top if you wish. You may also add a sprinkle of chili powder for an extra kick.
Serve warm, and consider adding a squeeze of lime for extra zest.

Notes

For a healthier twist, substitute Greek yogurt or low-fat yogurt for plain yogurt in the corn mixture.
Grill the chicken thighs for a smokier flavor or marinate them overnight for added depth.
Add a crunch by topping the dish with toasted pine nuts or pepitas before serving.