- LS
Street Corn Chicken Rice Bowl
My Street Corn Chicken Rice Bowls is a real game changer. My family loves mexican food so I thought I would combine some of my favorite and most popular recipes into a whole new meal that everyone loves. It’s vibrant, it’s filling, and it’s just plain delicious.
Ingredients
Chicken
Street Corn Salad
Bowl
Instructions
Chicken
- Step 1
In a small bowl, combine olive oil, lime juice, chili powder, All Purpose Seasoning, garlic powder, cumin and cayenne. Stir to combine.
- Step 2
Transfer to a ziptop bag and add chicken. Remove excess air from the bag and seal.
- Step 3
Smoosh the chicken around so it’s completely coated.
- Step 4
Marinate in the refrigerator for 30 minutes to 2 hours.
- Step 5
Remove the chicken from the marinade and discard the excess marinade.
- Step 6
Preheat grill to medium-high. Grill chicken for 5-6 minutes per side or until the internal temperature of the chicken reaches 165 degrees F. You can also bake in a 350 degree F preheated oven for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Street Corn Salad
- Step 7
While the chicken in marinating, combine all of the elote salad ingredients in a medium bowl and stir to combine.
- Step 8
Cover and refrigerate until ready to use.
Bowl
- Step 9
Layer 1 cup of cilantro lime rice in the bottom of a bowl.
- Step 10
Slice chicken into bite sized pieces and arrange on top of the rice.
- Step 11
Top with desired amount of street corn salad.
- Step 12
Serve with your favorite toppings.
Tips & Tricks
Per serving
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