A vibrant, smoky chicken rice bowl with tender seared chicken, zesty corn glaze, and herbaceous garnishes. Perfect for a bold, hassle-free meal in 30 minutes.
2 medium chicken breasts (diced)
2 cups cooked rice
1 cup corn kernels
1/4 cup mayonnaise
1/4 cup crumbled Cotija cheese (substitute feta if pork-free)
1 tsp chili powder
1 lime (juiced)
1/2 cup chopped fresh cilantro
Pulse rice in a food processor until slightly broken
Whisk chili powder into mayonnaise in a measuring cup
Heat oil in a skillet, sear chicken at 375°F (190°C) until browned and cooked through
Toss corn with mayo mixture and lime juice
Combine day-old rice with corn glaze
Top bowls with chicken, rice, Cotija, and cilantro
Rest bowls at 40°C for 5 minutes before serving
Use day-old rice for best texture
Ensure feta substitute is pork-free if used
Storage: Refrigerate leftovers in air-tight containers for up to 3 days
Find it online: https://kindeat.com/street-corn-chicken-rice-bowl-recipe/