Denman Dines
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Street Corn Chicken Rice Bowls
Mexican street corn-inspired rice bowls with chicken.
4
servings
1h
prep
30m
cook
Ingredients
Ingredients
0/20
1 1/2 pound chicken breast
1 tablespoon apple cider vinegar
2 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/4 teaspoon salt
1/2 teaspoon pepper
4 tablespoon lime juice
1 can corn, drained
1/3 cup mayo
1/2 cup cotija cheese, crumbled
2 tablespoon cilantro, chopped
3 clove garlic, minced
1/4 teaspoon paprika
1/4 cup red onion, diced
Rice
Cherry tomatoes, halved
Jalapeño, sliced
Avocado, sliced
Sour cream
Instructions
Instructions
0/4
1
Create marinade by combining vinegar, 2 tsp chili powder, garlic powder, onion powder, 1 tsp salt, 1/4 tsp pepper, and 2 tbsp lime juice. Mix well, add chicken, and let sit for at least an hour.
2
Grill chicken until cooked through. Cut into slices.
3
Combine corn, mayo, cotjia cheese, cilantro, 2 tbsp lime juice, garlic, 1/2 tsp chili powder, paprika, 1/4 tsp salt, 1/8 tsp pepper, and red onions into a large bowl. Stir to combine.
4
Build bowls by adding rice, chicken, and corn mix, along with other toppings as desired!
