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At the heart of our Flavor-Packed Street Corn Chicken Rice Bowl is the boneless, skinless chicken thighs. These cuts of meat are favored for their rich flavor and tenderness, making them an excellent choice for grilling. Unlike chicken breasts, which can dry out easily, thighs retain moisture and provide a juicy bite that complements the other components of the dish. Plus, they absorb marinades beautifully, enhancing the overall taste.

Flavor-packed Street Corn Chicken Rice Bowl

Discover the irresistible Flavor-Packed Street Corn Chicken Rice Bowl, a vibrant meal perfect for busy weeknights or meal prep. This hearty dish features marinated grilled chicken, fresh vegetables, and a creamy sauce served over nutritious brown rice, inspired by classic street corn flavors. Easy to make and bursting with flavor, this bowl will impress anyone looking for a delicious, wholesome meal. Dive into the article for ingredients, preparation steps, and tips to create this culinary delight!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups cooked brown rice

1 can (15 oz) sweet corn, drained

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1 cup cherry tomatoes, halved

1/2 cup crumbled queso fresco or feta cheese

1 avocado, diced

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

1 lime, zested and juiced

1/4 cup mayonnaise

1 tablespoon lime juice

1 tablespoon chili powder (for topping)

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, lime juice, salt, and pepper. Add the chicken thighs and coat them well. Let marinate for at least 30 minutes.

    Cook the Chicken: Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes on each side or until fully cooked (165°F internal temperature). Once done, let it rest for a few minutes, then slice it into strips.

      Prepare the Corn Mixture: In a mixing bowl, combine the drained corn, diced red bell pepper, red onion, cherry tomatoes, and chopped cilantro. Drizzle with a little olive oil and the remaining lime juice. Toss to combine and season with salt and pepper to taste.

        Make the Creamy Sauce: In a small bowl, mix together the mayonnaise, lime juice, and chili powder until well combined. Set aside.

          Assemble the Rice Bowl: Divide the cooked brown rice evenly among serving bowls. Top with sliced grilled chicken, the corn mixture, diced avocado, crumbled cheese, and a drizzle of the creamy sauce.

            Garnish: Sprinkle additional chili powder and fresh cilantro on top if desired.

              Serve: Serve the bowls warm, with lime wedges on the side for an extra burst of flavor.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4