Kayla's Street Corn Chicken Rice Bowl
This month, Daina’s daughter Kayla decided to put together this recipe to make for her mom! This healthy bowl features marinated seared chicken, fluffy rice, a creamy street corn topping, fresh Pico de Gallo, and cilantro, all finished with a squeeze of lime for a fresh, flavorful meal. Check it out!
Ingredients
For the Chicken:
- 4 chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels, grilled, if possible or frozen
- ¼ cup thinly sliced red onion
- 1 cup sour cream, and save half to drizzle on top
- 2 tbsp mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime cut into wedges
- Pico de Gallo (fresh tomatoes, onions, and cilantro)
For the Rice and Assembly:
- 3 cups cooked rice (or ½ quinoa and ½ rice)
- Fresh cilantro for garnish
Instructions
Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
Cook the chicken: Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
Prepare the street corn topping: Mix 1 cup grilled corn or sautéed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
Prepare the rice: Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
Assemble the bowls: Add rice, sliced chicken, street corn topping, Pico de Gallo, and cilantro to each bowl. Garnish with lime wedges.
Serve: Serve warm with an optional squeeze of lime.
Enjoy!
