Street Corn Chicken Rice Bowl

Ingredients:

For the Chicken:

• 2 chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp lime juice

For the Street Corn:

• 2 cups corn kernels (fresh or frozen)
• 1 tbsp butter
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp chili powder
• 1 tbsp lime juice
• 1/4 cup crumbled cotija cheese (or feta cheese)
• Fresh cilantro, chopped (for garnish)

For the Rice:

• 2 cups cooked white or brown rice
• 1 tbsp butter
• Salt to taste

Assembly:

• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Chicken:
   • In a bowl, mix olive oil, paprika, garlic powder, cumin, salt, pepper, and lime juice. Coat the chicken breasts in this mixture and let it marinate for 15-20 minutes.
   • Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). Once cooked, set aside and let it rest for a few minutes before slicing it into strips.
2. Prepare the Street Corn:
   • In a large skillet, melt the butter over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is slightly charred.
   • Once the corn is cooked, remove from heat. Stir in mayonnaise, sour cream, chili powder, lime juice, and crumbled cotija cheese. Mix well and set aside.
3. Prepare the Rice:
   • In a small pan, melt butter over medium heat. Add the cooked rice and season with salt. Stir to combine and heat through.
4. Assemble the Bowls:
   • In each bowl, start by placing a layer of rice. Top with a generous portion of the street corn mixture.
   • Add the sliced grilled chicken on top of the corn.
   • Garnish with fresh cilantro and a squeeze of lime juice.
5. Serve:
   • Serve warm, and enjoy your flavorful Street Corn Chicken Rice Bowl!

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