Street Corn Chicken Rice Bowl

Ingredients

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: (I think I like my other cilantro lime rice recipe better, but this one is easier)

• 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

Step-by-Step Instructions

1. Prepare the Chicken

1. Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
2. 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

1. Prepare the rice according to package instructions.
2. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.

3. Make the Street Corn

1. In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.

4. Assemble the Bowls

1. Divide the rice among serving bowls.
2. Top with the cooked chicken and a generous scoop of the street corn mixture.
3. Add any optional toppings, such as diced avocado or sliced jalapeños, for extra flavor and color.

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