Street Corn Chicken Bowl: A Tasty Twist
Ingredients:
2 boneless, skinless chicken breasts
1 cup cooked rice (white or brown)
1 cup corn kernels (fresh or frozen)
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1 tablespoon lime juice
1/4 cup cotija cheese, crumbled
2 tablespoons mayonnaise
1 teaspoon garlic powder
Fresh cilantro for garnish
Salt and pepper to taste
Directions:
Heat olive oil in a pan over medium heat. Season chicken breasts with chili powder, smoked paprika, salt, and pepper. Cook the chicken for 6-7 minutes on each side, or until cooked through and golden brown. Slice into thin strips.
In the same pan, add the corn and cook for 3-4 minutes, until slightly charred. Remove from heat.
In a small bowl, mix mayonnaise with garlic powder and lime juice to create the sauce.
To assemble, place the cooked rice in bowls, top with sliced chicken, charred corn, and crumbled cotija cheese. Drizzle with the mayo sauce and garnish with fresh cilantro.
Serve immediately and enjoy your delicious street corn chicken rice bowl!
