Street Corn Chicken Bowl (Print Version)
# Ingredients:
01 -
4 small chicken breasts.
02 -
2 cups grilled corn (3-4 cobs).
03 -
1/3 cup mayonnaise.
04 -
1/4 cup feta cheese, crumbled.
05 -
2 tablespoons fresh cilantro, chopped.
06 -
2 tablespoons lime juice.
07 -
1/2 tablespoon minced garlic.
08 -
1/2 teaspoon chili powder.
09 -
1/4 teaspoon paprika.
10 -
1/4 teaspoon kosher salt.
11 -
1/8 teaspoon black pepper.
12 -
1/4 cup red onion, diced.
13 -
1/4 cup cotija cheese.
14 -
4 cups cooked rice.
15 -
Black beans for serving.
16 -
Cherry tomatoes, halved.
17 -
Jalapeño slices.
18 -
Lime wedges.
19 -
Fresh cilantro.
20 -
Sour cream.
21 -
1-2 avocados, sliced.
# Instructions:
01 -
Cover chicken with marinade and refrigerate 15-60 minutes.
02 -
Cook on direct heat 4-6 minutes per side, then indirect heat 5-7 minutes until 160°F.
03 -
Let rest 5 minutes before slicing.
04 -
Coat with oil and grill at 450°F for 10-12 minutes, turning every 2-3 minutes.
05 -
Mix grilled corn with mayo, cheeses, cilantro, lime juice and seasonings.
06 -
Layer rice, chicken, corn salad and toppings of choice.
# Notes:
01 -
Can be made dairy-free using dairy-free cheese.
02 -
Stores in fridge up to 3 days.
03 -
Customize with preferred toppings.