Description
This vibrant rice bowl combines juicy, spice-rubbed chicken breasts with creamy, charred street corn and fluffy white rice for a perfect bold-flavored weeknight meal. The combination of smoky chili spices, fresh lime, and creamy feta style cheese adds layers of flavor that deliver both satisfaction and comfort in every bite.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken breasts (about 3 pieces, 1 inch thick)
- 2 tablespoons olive oil (for chicken)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt (for chicken)
- 1/4 teaspoon black pepper
Street Corn Mixture
- 2 cups corn kernels (fresh or frozen and thawed)
- 1 tablespoon olive oil (for corn)
- 1/4 cup mayonnaise
- 1/4 cup crumbled feta style cheese
- 2 tablespoons fresh lime juice
- 1/4 teaspoon fine sea salt (for corn)
Other
- 2 cups cooked long grain white rice
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub them evenly with olive oil, chili powder, ground cumin, smoked paprika, sea salt, and black pepper, ensuring all sides are coated with the spice blend.
- Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken and cook for 6 to 7 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
- Prepare the Corn Mixture: In the same skillet, add 1 tablespoon olive oil and the corn kernels. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the corn is lightly charred and fragrant.
- Mix the Creamy Corn Topping: Remove the skillet from the heat. Stir in the mayonnaise, crumbled feta style cheese, fresh lime juice, and sea salt into the corn until the mixture is creamy and well combined.
- Assemble the Bowls: Divide the cooked white rice evenly among serving bowls. Top each with sliced chicken breasts, then spoon the creamy street corn mixture over the top.
- Garnish and Serve: Sprinkle chopped fresh cilantro over each bowl for a fresh herbal finish. Serve the rice bowls warm for a satisfying and flavorful meal.
Notes
- Use fresh or thawed frozen corn kernels for the best texture and flavor in the street corn mixture.
- Make sure not to overcrowd the skillet when cooking the chicken to ensure even browning.
- The chicken can be cooked on a grill if preferred; adjust cooking time accordingly.
- Optional: Add a dash of hot sauce or chopped jalapeño to the corn mixture for extra heat.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
