Description
A bold, colorful, and satisfying rice bowl inspired by Mexican street corn and smoky grilled chicken. This meal combines juicy marinated chicken, charred corn, crisp cabbage, creamy garlic-lime crema, and fluffy white rice for a balanced and crave-worthy one-bowl dish.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup white rice (uncooked)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded purple cabbage
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Garlic-Lime Crema:
- 1/2 cup sour cream (or Greek yogurt)
- 1 tbsp lime juice
- 1 garlic clove, grated
- Pinch of salt
- Water (to thin as needed)
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, chili powder, paprika, cumin, garlic powder, salt, pepper, and lemon juice. Add chicken and coat evenly. Marinate for 15–30 minutes.
- Cook the Chicken: Heat a skillet or grill pan over medium-high. Cook chicken 6–7 minutes per side (thighs) or 4–5 (breasts) until cooked through. Let rest, then slice.
- Prepare the Rice: Rinse and cook rice according to package instructions. Fluff and set aside.
- Char the Corn: In a dry skillet, cook corn over medium-high heat until lightly charred, 3–4 minutes.
- Make the Crema: Mix sour cream, lime juice, grated garlic, and salt. Add water gradually to reach drizzle consistency.
- Prepare Vegetables: Shred cabbage, slice cucumber, and chop cilantro.
- Assemble the Bowl: Layer rice, chicken, corn, cabbage, and cucumbers. Drizzle with crema, sprinkle cilantro, and garnish with lemon wedges.