Instructions
Step 1: Marinating the Chicken
Prepare the Marinade: In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined. This marinade will infuse the chicken with flavor.
Marinate the Chicken: Place the chicken breasts or thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 2: Cooking the Chicken
Preheat the Grill: Preheat your grill or grill pan over medium-high heat. Proper preheating ensures a good sear on the chicken.
Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Rest and Slice: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute, making the chicken more tender. Slice the chicken into thin strips.
Step 3: Preparing the Street Corn
Prepare the Corn: If using fresh corn, grill the cobs until charred, then cut off the kernels. If using frozen or canned corn, heat it in a skillet over medium heat until warmed through.
Mix the Corn salad: In a bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and cotija cheese. Stir until well mixed, then add the warm corn and chopped cilantro. Toss until the corn is fully coated with the mixture.
Step 4: Preparing the Rice
Flavor the Rice: In a separate bowl, toss the cooked rice with lime juice and chopped cilantro. This step adds freshness and zest to the rice.
Step 5: Assembling the Bowls
Divide the Rice: Begin by dividing the cilantro-lime rice evenly into serving bowls. This rice serves as the base of your dish.
Add the Chicken: Top the rice with sliced chicken, ensuring each bowl has a generous portion.
Add the Street Corn: Spoon the prepared street corn mixture over the chicken and rice, allowing the flavors to meld together beautifully.
Step 6: Adding Optional Toppings
Top It Off: If desired, add toppings such as sliced avocado, diced tomatoes, sliced jalapeños, and extra crumbled cotija cheese. These toppings not only enhance flavor but also add a beautiful presentation to your bowls.
Step 7: Serving
Serve Warm: Serve the bowls warm, garnished with lime wedges for a fresh squeeze of citrus just before eating. This adds an extra layer of flavor and brightness.
Step 8: Storing Leftovers
Store Properly: If you have leftovers, store the chicken, corn, and rice separately in airtight containers in the refrigerator. This dish is best enjoyed fresh but can be stored for up to 3 days.
Nutritional Information
Nutritional Breakdown (Per Serving, based on 4 servings)
Calories: 350
Protein: 28g
Fat: 15g
Carbohydrates: 35g
Fiber: 4g
Net Carbs: 31g
Tips and Variations
Protein Alternatives: Feel free to substitute the chicken with other proteins like shrimp or tofu for a different flavor profile. Adjust the cooking time accordingly.
Vegetarian Option: To make this dish vegetarian, skip the chicken and increase the amount of street corn and add black beans or chickpeas for protein.
Spice Level: Adjust the amount of chili powder and jalapeños based on your spice preference. You can also add hot sauce for an extra kick.
Conclusion
This Street Corn Chicken Rice Bowl is a delightful blend of flavors and textures, making it a perfect meal for any occasion. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this dish is sure to impress. With its low WW points, you can indulge in this delicious creation while staying on track with your health goals. Enjoy every flavorful bite!
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