Ingredients
Scale
- 1 cup cooked rice
- 1 pound chicken breast, grilled and sliced
- 1 cup corn kernels, grilled
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions and set aside.
- Grill the chicken breast until fully cooked, then slice it.
- Grill the corn on the cob until slightly charred, then remove the kernels.
- In a small bowl, mix together mayonnaise, lime juice, chili powder, salt, and pepper.
- In a serving bowl, layer the rice, grilled chicken, corn, and drizzle with the creamy sauce.
- Top with crumbled cotija cheese and fresh cilantro.
- Serve immediately and enjoy your Street Corn Chicken Rice Bowl!
Notes
- Feel free to substitute quinoa for rice for a healthier option.
- Add avocado slices for extra creaminess.
- This dish can be served warm or cold, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg