Ingredients
Scale
- 4 small boneless, skinless chicken breasts
- 2 cups grilled corn (about 3–4 cobs)
- 1/3 cup mayonnaise
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1–2 tablespoons lime juice
- 4 cups cooked rice
- black beans
- cherry tomatoes, halved
- jalapeño slices
- 1–2 avocado, sliced
- sour cream
- fresh cilantro for topping
Instructions
- Marinate the chicken: Combine marinade ingredients in a bowl, add chicken breasts, cover, and refrigerate for at least 30 minutes.
- Grill the corn: Preheat your grill to medium-high heat and grill corn until charred on all sides (about 10 minutes). Let cool and cut kernels off.
- Cook the chicken: Heat a skillet over medium heat and cook marinated chicken for about 6-7 minutes on each side until fully cooked.
- Prepare street corn salad: Mix grilled corn kernels with mayonnaise, feta cheese, lime juice, garlic, spices, red onion, and cilantro in a bowl.
- Assemble bowls: Start with rice as the base and top with sliced chicken and street corn salad. Add desired toppings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 620
- Sugar: 4g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg