Description
A flavorful street corn chicken rice bowl packed with grilled chicken, corn salad, and fresh toppings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ¼ cup soy sauce (or tamari or coconut aminos)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
- 2 cups grilled corn (about 3–4 cobs)
- ⅓ cup mayo
- ¼ cup feta cheese, crumbled
- ¼ cup red onion, diced
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1–2 tablespoons lime juice
- ½ tablespoon garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 cups cooked rice (any variety)
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Extra fresh cilantro
- Sour cream
- 1–2 avocados, sliced
Instructions
- In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, garlic, and lemon juice. Add chicken and coat well. Cover and refrigerate for 15 minutes up to 1 hour.
- Preheat grill to 400–450°F (medium heat). Remove chicken from marinade and let excess drip off. Grill over direct heat for 4–6 minutes per side. Move to indirect heat and cook an additional 5–7 minutes, until internal temperature reaches 160°F. Remove and rest 5 minutes (temperature will rise to 165°F). Slice or cube.
- Increase grill to 450°F. Lightly drizzle shucked corn with olive oil and sprinkle with salt. Grill over direct heat for 8–10 minutes, turning every 2–3 minutes, until lightly charred. Cool slightly and cut kernels off the cob.
- In a large bowl, combine grilled corn, mayo, feta, red onion, cotija, cilantro, lime juice, garlic, chili powder, paprika, salt & pepper. Stir to combine. Adjust lime, cheese, or seasoning to taste.
- Divide rice between 4 bowls. Top with grilled chicken and street corn salad. Add any desired toppings and serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 528
- Sugar: 5g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Street Corn Chicken Rice Bowl