Street Corn Chicken Rice Bowl

Ingredients:

For the Chicken:

1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika (optional)
1/4 cup cotija cheese or feta cheese, crumbled
Fresh cilantro, chopped
For the Rice:

2 cups cooked white or brown rice
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
Optional Toppings:

Sliced avocado or guacamole
Diced tomatoes
Sliced jalapeños
Additional crumbled cotija cheese
Extra lime wedges
Directions:

Marinate the Chicken: In a bowl, combine the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken in the marinade and let it sit for at least 30 minutes.
Cook the Chicken: Grill or cook the chicken in a skillet over medium heat for about 5-7 minutes per side, or until fully cooked. Once done, set aside and slice.
Prepare the Street Corn: In a large skillet over medium heat, cook the corn kernels until slightly charred, about 5 minutes. Remove from heat and mix with mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Stir in cotija or feta cheese and fresh cilantro.
Prepare the Rice: In a large bowl, combine the cooked rice with lime juice and cilantro.
Assemble the Bowls: Divide the rice between bowls, top with sliced chicken, and a generous serving of street corn. Add optional toppings like avocado, diced tomatoes, jalapeños, more cheese, or lime wedges for extra flavor.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 550 per serving | Servings: 4