Mexican Street Corn Chicken Rice Bowls
All the bold flavors of elote, now in a protein-packed rice bowl!
Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 Tbsp. vegetable oil
- 1 Tbsp. lime juice
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
Corn Topping
- 5 cups cooked corn
- 1 jalapeño pepper diced and seeds removed
- 1/2 cup mayonnaise
- 1/3 cup chopped cilantro
- 1/4 cup sour cream
- 1 tsp. chili powder
- 1/2 tsp. salt
- juice of 1 lime
For the Bowls
- 4 cups cooked white rice
- 1 avocado
- 1 cup chopped scallions
- 1 cup cotija cheese crumbled
- 1 cup pickled onions
Instructions
- Marinate the chicken: Combine the vegetable oil, lime juice, salt, chili powder, cumin, smoked paprika and garlic powder in a shallow bowl. Marinate the chicken in this mixture for at least 30 minutes, up to overnight.
- Make the corn topping: Whisk the mayonnaise, sour cream, chili powder, salt and lime juice in a medium bowl. Fold in the diced jalapeños, chopped cilantro and cooked corn. Set aside.
- Cook the chicken: Preheat oven to 400F degrees. Place the chicken on an ungreased baking sheet or in a glass baking dish. Roast for 20-25 minutes. Slice into strips. Alternatively, air fry at 375F degrees for 6-7 minutes per side or grill over medium heat for 6-7 minutes per side.
- Prepare the bowls: Peel and pit the avocado and cut it into slices. Chop the scallions. Crumble the cotija cheese.
- Assemble the bowls: Divide the cooked rice into 4 serving bowls. Top with the Mexican street corn mixture, sliced chicken, avocado, scallions, cotija cheese and pickled red onions.
Tried this recipe?Let us know how it was!