Description
This street corn chicken rice bowl is fresh, colorful, and packed with flavor.
Ingredients
Scale
2 chicken thighs
2 fresh corn cobs
2 cups cooked rice
1 avocado
1/3 cup cotija cheese
1 lime
1/4 cup fresh cilantro
1 tbsp olive oil
Salt and pepper
Instructions
1. Marinate chicken in lime juice, garlic, olive oil.
2. Grill corn until lightly charred, set aside.
3. Grill chicken 5–7 min per side, rest and slice.
4. Slice corn off cob.
5. Warm rice in bowls.
6. Layer chicken, corn, avocado, cheese.
7. Sprinkle cilantro, squeeze lime.
Notes
Substitute feta for cotija. Store components separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg