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Street Corn Chicken Rice Bowl

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Ingredients
  

1 cup jasmine or basmati rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/4 cup sour cream

1 lime, juiced

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped

1 avocado, sliced

Lime wedges, for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine or basmati rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with chili powder, cumin, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from heat and let rest for a few minutes before slicing.

      Sauté the Corn: In the same skillet used for the chicken, add the corn kernels and sauté over medium heat for about 5 minutes, or until lightly charred. Remove from heat.

        Prepare the Sauce: In a small bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth. Season with salt and pepper to taste.

          Assemble the Bowls: In serving bowls, layer the cooked rice, sliced chicken, and sautéed corn. Drizzle the lime sauce over the top, then sprinkle with crumbled feta cheese and chopped cilantro. Top with avocado slices.

            Serve and Enjoy: Serve the bowls with lime wedges on the side for an extra burst of flavor. Enjoy your delicious Street Corn Chicken Rice Bowl!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4