Street Corn Chicken Rice Bowls
Flavorful, high-protein Mexican-inspired rice bowls with chili-lime chicken and a creamy street corn topping.
Instructions
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Preheat Oven: Position oven rack to the middle and preheat to 425°F (220°C).
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Bake Chicken: In a large baking dish, combine the chicken thighs, juice of 1 lime, minced garlic, 1 tbsp chili powder, honey, and 1 tsp salt. Toss to coat evenly. Arrange thighs flat in the dish, smooth side down. Bake for 30-35 minutes until golden brown and internal temperature reaches 165°F.
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Sauté Corn: While chicken cooks, heat a large sauté pan over medium-high heat with a little cooking spray. Add the corn and cook for 3-4 minutes, stirring occasionally, until lightly browned. Transfer to a bowl and let cool for 5 minutes.
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Make Street Corn Topping: To the bowl with the cooled corn, add the feta, green onions, mayonnaise, yogurt, lime juice, salt, and chili powder. Toss to combine. Adjust seasoning to taste.
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Rest Chicken: When chicken is done, let it rest in the pan for 5 minutes.
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Assemble: Spoon rice into bowls. Add two chicken thighs per bowl and spoon some of the pan juices over the top. Add a generous scoop of the street corn topping.
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Serve: Garnish with fresh cilantro and a lime wedge.
Tips for Success
- Rice: Cook your rice in chicken or vegetable broth instead of water for extra flavor.
- Leftovers: Store rice and chicken together. Keep the street corn topping separate to stay fresh.
- Spice Level: Adjust the chili powder or add jalapeños to the corn topping for more heat.
