Corn Chicken Bowl (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 skinless boneless chicken breasts
02 -
1 cup white rice that’s already cooked
03 -
1 cup corn, grilled or from a can (just drain it first)
→ Sauce and Garnishes
04 -
1 teaspoon chili powder
05 -
1/4 cup sour cream
06 -
1/2 cup crumbled cotija or feta cheese
07 -
Salt, toss in however much you like
08 -
1 lime, juice squeezed out
09 -
1/4 cup chopped cilantro (fresh)
10 -
Black pepper, throw some in to taste
11 -
1/4 cup mayo
12 -
1 teaspoon smoked paprika
# Steps to Follow:
01 -
Sprinkle paprika, chili powder, salt, and pepper on each side of the chicken. Get your pan or grill hot, then cook each piece for 6–8 minutes a side till the middle stays white. Let it rest a bit after, then slice it up.
02 -
Add corn to a large bowl. Dump in half the cheese, half the cilantro, mayo, sour cream, and squeeze in the lime. Shake in some salt and black pepper. Mix till creamy all the way through.
03 -
Split that rice up between four serving bowls. Arrange the chicken slices over the rice, then spoon your creamy corn mixture over everything.
04 -
Toss more cilantro and the leftover cheese over it all. Squeeze a fresh lime on top right before eating for an extra pop.
# Additional Tips:
01 -
Want it hotter? Stir in sliced jalapeños or drizzle hot sauce on top. Pressed for time? Pre-cooked rotisserie chicken’s a solid swap. Not into white rice? Try brown rice or quinoa instead.