Corn Chicken Bowl (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
1 cup grilled or canned corn, drained
02 -
1 cup white rice, cooked
03 -
2 chicken breasts, boneless and skinless
→ Sauce and Garnishes
04 -
A shake of black pepper
05 -
Some salt, as much as you like
06 -
1/4 cup freshly chopped cilantro
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon chili powder
09 -
Juice from 1 lime
10 -
1/2 cup crumbled cotija or feta cheese
11 -
1/4 cup sour cream
12 -
1/4 cup mayonnaise
# Step-by-Step Directions:
01 -
Top every bowl with the rest of the cotija and a sprinkle of cilantro. If you’re into it, squeeze over some lime wedges before diving in.
02 -
Scoop the cooked rice into serving bowls first. Lay the sliced chicken over the rice. Then, pile on plenty of your corn mixture.
03 -
Mix up the corn with mayo, sour cream, lime juice, half the cheese, and half the cilantro in a bowl. Drop in salt and pepper to match your taste, then stir it all up.
04 -
Sprinkle chili powder, smoked paprika, salt, and black pepper all over both chicken breasts. Pop them on the grill or a pan over medium. Cook until each side is golden and the middle isn’t pink, about 6 to 8 minutes for every flip. Let them chill out on the cutting board a bit before slicing.
# Helpful Notes:
01 -
Craving heat? Toss in some chopped jalapeños or add a dash of hot sauce. If you don’t feel like grilling, pick up a cooked rotisserie chicken. Go for brown rice or quinoa instead of white if you'd rather.