Description
A vibrant and flavorful rice bowl featuring marinated chicken, fresh street corn salad, and seasoned rice, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups corn (fresh, canned, or frozen)
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1 avocado, diced (optional)
- 1/2 cup feta cheese, crumbled (optional)
- Juice of 1 lime
- 1 teaspoon paprika (or smoked paprika for a deeper flavor)
- 2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Begin by marinating your chicken. In a mixing bowl, combine olive oil, chili powder, cumin, salt, and pepper. Add the chicken and toss until evenly coated. Let it marinate for about 10-15 minutes while you prepare the other ingredients.
- While the chicken is marinating, prepare your street corn salad. In a large bowl, mix the corn, red onion, cherry tomatoes, cilantro, and lime juice. If you’re using avocado and feta cheese, add them now.
- In a skillet over medium-high heat, add a little oil and cook the marinated chicken for about 5-7 minutes on each side until it’s fully cooked.
- While the chicken is cooking, heat your rice if it’s not already warm. Mix in lime juice and a pinch of salt.
- Assemble your bowl with a base of rice, followed by sliced chicken, and topped with the street corn salad. Serve immediately.
Notes
Feel free to substitute chicken with grilled tofu for a vegetarian option. This dish is customizable with various veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg