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Street Corn Chicken Rice Bowl

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A quick and easy meal featuring seasoned chicken, sweet charred corn, and creamy dressing over rice, garnished with fresh cilantro.

Ingredients

Scale
  • 2 cups cooked rice
  • 1 lb chicken thighs, boneless and skinless
  • 1 cup corn, fresh or canned
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup creamy dressing (like ranch or a crema)
  • Fresh cilantro for garnish

Instructions

  1. In a bowl, season chicken thighs with smoked paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat and cook the chicken thighs until golden and cooked through, about 5-7 minutes per side. Remove and let rest.
  3. In the same skillet, add corn and char for about 3-4 minutes.
  4. Slice the chicken and assemble the bowls by placing rice at the bottom, topped with chicken, charred corn, and drizzle with creamy dressing.
  5. Garnish with fresh cilantro and serve.

Notes

Use pre-cooked rice to save time. Pat chicken dry before seasoning for better browning. Char the corn well for a smoky flavor.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-rice-bowl-5/