Chicken Corn Bowl (Printable Version)

Tender marinated chicken atop jasmine rice, topped with creamy corn and a mix of fresh, tangy flavors. It's hearty, smoky, and satisfying.

# Ingredients:

→ Chicken

01 - 4 chicken thighs, boneless and skinless
02 - 1 tsp chili powder
03 - 1 tbsp olive or avocado oil
04 - 1/4 tsp freshly ground pepper
05 - 1/2 tsp garlic powder
06 - A pinch of salt (about 1/2 tsp)
07 - 1 tbsp freshly squeezed lime juice

→ Corn Mixture for Topping

08 - 1/4 cup red onion, thin slices (optional)
09 - 1 cup corn kernels, grilled adds extra flavor
10 - 2 tbsp mayo or extra sour cream
11 - 1/2 cup feta or Cotija cheese, crumbled
12 - 1 tsp of chili powder
13 - Juice from lime wedges for an extra kick
14 - A sprinkle of salt and pepper for balance
15 - 1/2 cup of sour cream or Greek yogurt

→ Rice Base and Garnish

16 - 3 cups jasmine rice, cooked and ready
17 - A sprinkle of fresh cilantro (optional)

# Steps:

01 - In a bowl, mix the lime juice, oil, and the spices. Coat the chicken and let it chill for 15-30 minutes in the fridge.
02 - On medium-high heat, cook chicken for 6-8 minutes per side till it reaches 165°F inside. Rest before slicing.
03 - Stir together the corn, onion, mayo, sour cream, cheese, chili powder, and seasonings. Add lime and adjust to taste.
04 - If the rice has cooled, splash some water over it and reheat. Use a fork to fluff it up.
05 - Layer rice in bowls, then add sliced chicken and top with the corn mix. Add cilantro and lime wedges for a fresh finish.

# Notes:

01 - To make it vegetarian, swap chicken for tofu or beans.
02 - Works great with non-dairy substitutes.
03 - Quinoa or cauliflower rice can replace jasmine rice if needed.
04 - Inspired by the flavors of Mexican street corn (elote).

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