Name: Street Corn Chicken Rice Bowl Recipe
Ingredients: 4 small boneless, skinless chicken breasts; 1 batch chicken marinade (see below); 1/4 cup olive oil; 1/4 cup lime juice; 2 tablespoons chopped fresh cilantro; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups grilled corn kernels (approx. 3–4 ears of corn); 1/3 cup mayonnaise; 1/4 cup crumbled feta cheese; 2 tablespoons chopped fresh cilantro; 1–2 tablespoons lime juice; 1/2 tablespoon minced garlic; 1/2 teaspoon chili powder; 1/4 teaspoon paprika; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/4 cup diced red onion; 1/4 cup crumbled cotija cheese; 4 cups cooked rice of your choice; Black beans; Cherry tomatoes, halved; Jalapeño slices; Lime wedges; Additional fresh cilantro leaves; Sour cream; 1–2 avocados, sliced

Ingredients

Scale

Ingredients:

Grilled Chicken:

4 small boneless, skinless chicken breasts
1 batch chicken marinade (see below)

Chicken Marinade:

1/4 cup olive oil
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Mexican Street Corn Salad:

2 cups grilled corn kernels (approx. 3–4 ears of corn)
1/3 cup mayonnaise
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh cilantro
1–2 tablespoons lime juice
1/2 tablespoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup diced red onion
1/4 cup crumbled cotija cheese

Rice Bowl Options + Toppings (Build Your Own):

4 cups cooked rice of your choice
Black beans
Cherry tomatoes, halved
Jalapeño slices
Lime wedges
Additional fresh cilantro leaves
Sour cream
1–2 avocados, sliced

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Instructions

Directions:

Grilled Chicken:

Prepare the Marinade: In a small bowl, combine the olive oil, lime juice, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Mix well to create the marinade.
Marinate the Chicken: Place the chicken breasts in a shallow baking dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 15 minutes, up to 1 hour.
Grill the Chicken: Preheat your grill to medium heat (400/450°F). Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken over direct heat for 4-6 minutes per side.
Finish Cooking: Move the chicken to indirect heat and continue cooking for an additional 5-7 minutes or until the internal temperature reaches 160°F. Remove the chicken from the grill and let it rest for at least 5 minutes, allowing the internal temperature to rise to 165°F. Slice or cube the chicken.

Mexican Street Corn Salad:

Grill the Corn: Preheat your grill to 450°F. Lightly coat the ears of corn with olive oil and a sprinkle of salt. Grill the corn over direct heat, turning every 2-3 minutes, for 10-12 minutes until slightly charred. Allow the corn to cool before cutting the kernels from the cob.
Mix the Salad: In a large bowl, combine the grilled corn kernels, mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and crumbled cotija cheese. Mix well and adjust seasoning to taste.

Build Your Bowl:

Assemble the Bowls: Divide the cooked rice among four bowls.
Add the Toppings: Top each bowl with the grilled chicken and Mexican street corn salad. Customize your bowl with your choice of toppings, such as black beans, cherry tomatoes, jalapeño slices, lime wedges, fresh cilantro, sour cream, or avocado slices.