Corn Chicken Bowl (Printable Version)
# What You'll Need:
→ Main Components
01 -
1 cup grilled corn (canned is cool too, just drain it)
02 -
1 cup cooked white rice
03 -
2 chicken breasts, boneless and skinless
→ Sauce and Garnishes
04 -
1/2 cup feta cheese or cotija, crumbled
05 -
1/4 cup sour cream
06 -
Salt, as much as you like
07 -
1 teaspoon smoky paprika
08 -
1 lime (squeeze all the juice out)
09 -
1 teaspoon chili powder
10 -
1/4 cup fresh cilantro, chopped up
11 -
1/4 cup mayo
12 -
Black pepper, as needed
# How to Make It:
01 -
Throw on any leftover cilantro and cheese on top. Lime wedges on the side are awesome for squeezing some extra zing if that's your thing.
02 -
Scoop rice into each bowl. Lay the chicken slices over the rice. Spoon a big helping of that creamy corn stuff over everything.
03 -
Stir together your corn, mayo, sour cream, juice from the lime, half your cheese, and half your cilantro. Toss in a pinch of salt and black pepper and mix it all well.
04 -
Sprinkle your chicken with chili powder, smoked paprika, black pepper, and salt. Grill or pan-cook them on medium heat until done—give it about 6-8 minutes a side. Once they're cooked, pop them on a cutting board. Chill a few minutes, then slice them up.
# Additional Tips:
01 -
Spice it up! Add diced jalapeños or give it a squirt of hot sauce. Can't be bothered grilling chicken? Grab rotisserie chicken and shred it. Brown rice or quinoa work just as well if you're switching things up.