Street Corn Chicken Rice Bowl

In a mixing bowl, combine the chicken pieces with olive oil, chili powder, paprika, garlic powder, salt, and pepper. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.

Cook the Chicken:

Heat a splash of olive oil in a medium-sized skillet over medium heat. Once hot, add the marinated chicken and cook for 7-9 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from heat and set aside.

Sauté the Corn:

In the same skillet, add the corn kernels and sauté for 4-5 minutes, until they’re slightly charred and tender. The heat will bring out their natural sweetness, giving them a smoky flavor.

Assemble the Bowl:

In a large bowl, combine the cooked rice, sautéed corn, halved cherry tomatoes, diced avocado, and the cooked chicken. Gently toss to mix the ingredients together.

Add Lime Juice:

Drizzle the lime juice over the bowl mixture, giving it a fresh, zesty kick. Mix gently to ensure the lime is evenly distributed.

Serve and Top:

Serve the chicken and corn mixture in individual bowls. Top each bowl with a dollop of sour cream (or Greek yogurt) and a sprinkle of crumbled feta cheese.

Garnish:

Finish with a sprinkle of freshly chopped cilantro for added freshness and flavor.

Serving and Storage Tips