Colorado Street Corn Chicken Rice Bowl

Colorado Street Corn Chicken Rice Bowl

This recipe is basically Colorado summer in a bowl—juicy chicken breasts, smoky-sweet corn, creamy Cotija cheese, and a zesty lime sauce all piled high over fluffy rice. The best part? Everyone can load theirs up with their favorite toppings and make it their own.

Prep Time

30 minutes

Cook Time

50 minutes

Servings

4

Category

Chicken

Ingredients

• 4 REP Chicken Breasts
• 1 tbsp Lime Juice
• 1 tbsp Avocado or Olive Oil
• 1 tsp Chili Powder
• 1 tsp Cumin
• ½ tsp Garlic Powder
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 cup Corn Kernels (grilled if possible, frozen works too)
• ¼ cup Thinly Sliced Red Onion
• 1 cup Sour Cream or Plain Greek Yogurt (set half aside for drizzling later)
• 2 tbsp Mayonnaise
• ½ cup Crumbled Cotija Cheese (plus extra for topping)
• 1 tsp Chili Powder
• 1 Lime, cut into wedges
• Salt and Black Pepper, to taste
• 3 cups Cooked Rice
• Fresh Cilantro, chopped (for garnish)
• Optional toppings: Avocado, Black Beans, Pico De Gallo, Jalapeños, Shredded Lettuce,Radishes, Hot Sauce

Directions

1. Marinate the chicken. Mix lime juice, oil, chili powder, cumin, garlic, salt, and pepper in a bowl. Coat the pasture-raised chicken breasts and let them marinate in the fridge for 15–30 minutes.
2. Cook the chicken. Heat a skillet over medium-high heat. Cook the chicken 8–10 minutesper side until golden and cooked through. Let it rest, then slice into strips.
3. Make the street corn topping. In a bowl, mix grilled or sautéed corn with red onion,sour cream, mayo, Cotija, chili powder, salt, pepper, and a squeeze of lime.
4. Prep the rice. Reheat your cooked rice with a splash of water to keep it fluffy.
5. Assemble the bowls. Start with a scoop of rice, add sliced chicken, then spoon thecreamy street corn mixture on top. Finish with more Cotija, cilantro, and a drizzle ofextra sour cream if you like. Garnish with lime wedges.
6. Serve and customize. Let everyone add their favorite toppings—avocado, pico de gallo,jalapeños, radishes, you name it.