Street Corn Chicken Bowl (Printable Version)
Tender chicken and brown rice paired with charred corn and a tangy lime chili sauce.
# Ingredients Required:
→ Protein
01 -
680 g boneless, skinless chicken breasts
→ Grains
02 -
240 g brown rice
→ Vegetables & Herbs
03 -
320 g fresh or frozen sweet corn
04 -
15 g chopped fresh cilantro (optional)
→ Dairy
05 -
120 g crumbled Cotija or feta cheese
→ Condiments & Spices
06 -
120 ml mayonnaise
07 -
30 ml fresh lime juice
08 -
5 g chili powder
09 -
Salt and pepper to taste
10 -
Vegetable oil for cooking
# Guide to Cooking:
01 -
Prepare the brown rice according to package directions, substituting water with vegetable broth to enhance flavor.
02 -
Season chicken breasts with salt and pepper. Heat vegetable oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden and cooked through.
03 -
In a separate pan, sauté the corn over medium heat for about 5 minutes until slightly charred. Stir in lime juice and chili powder.
04 -
Combine mayonnaise with fresh lime juice and a pinch of chili powder in a small bowl, mixing well.
05 -
Layer the cooked brown rice in bowls, top with sliced chicken breasts, followed by the sautéed corn mixture. Drizzle with lime-chili sauce, then sprinkle crumbled cheese and cilantro on top.
# Extra Suggestions:
01 -
Using vegetable broth instead of water for cooking rice enhances the overall flavor of the dish.