Street Corn Chicken Rice Bowl
A vibrant dish that brings summer street food to your table with grilled chicken, creamy corn salsa, and fluffy rice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 4 small boneless (skinless chicken breasts)
- 1/4 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 (approx. 3-4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese (crumbled)
- 2 tablespoons fresh cilantro (chopped)
- 1-2 tablespoons lime juice
- 1/2 tablespoon garlic (minced)
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup red onion (diced)
- 1/4 cup cotija cheese (crumbled)
- 4 cups rice of your choice (cooked)
- Black beans
- Cherry tomatoes (halved)
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1-2 avocado (sliced)
Instructions
- Mix soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice in a bowl.
- Marinate the chicken breasts for at least 30 minutes.
- Preheat the grill to medium heat. Grill chicken for 6-8 minutes per side until fully cooked. Let it rest, then slice.
- Combine grilled corn, mayo, feta cheese, cilantro, lime juice, minced garlic, chili powder, paprika, salt, and pepper in a bowl.
- Mix well until all ingredients are combined.
- Start with a base of cooked rice in each bowl.
- Top with sliced grilled chicken and generous amounts of street corn salad.
- Add black beans, cherry tomatoes, jalapeño slices, and avocado.
- Garnish with lime wedges, sour cream, and additional cilantro.
Notes
Substitutions: Use gluten-free soy sauce if needed. Fresh ingredients make a big difference in taste.