Description
Savor the deliciousness of a Street Corn Chicken Bowl, featuring seasoned chicken, sautéed corn, and a creamy feta sauce, all served over rice. This quick and easy dish is perfect for weeknight dinners or meal prep, offering a delightful combination of flavors and textures.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1/4 cup red onion, diced
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.
- If using fresh corn, cut the kernels off the cob. For frozen corn, thaw it; for canned corn, drain and rinse.
- In the same skillet, add the corn and sauté over medium heat for 5-7 minutes until heated through and slightly charred. Remove from heat and let cool slightly.
- In a medium bowl, combine mayonnaise, lime juice, and cayenne pepper (if using). Mix until smooth, then stir in crumbled feta cheese and chopped cilantro.
- Start with a scoop of cooked rice at the bottom of each bowl. Layer sliced chicken on top, followed by sautéed corn.
- Drizzle the creamy feta sauce over the chicken and corn. Top with sliced avocado and diced red onion.
- Garnish with additional cilantro if desired, and serve with lime wedges on the side.
Notes
- Customize your bowl with additional toppings like jalapeños for heat or swap chicken for grilled shrimp or tofu for a vegetarian option.
- Store leftovers in airtight containers in the fridge, keeping components separate to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes