Street Corn Chicken Rice Bowl Flavorful and Filling Meal

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 2 pieces chicken breasts, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• to taste salt and pepper
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup feta cheese, crumbled
• 1 piece avocado, sliced
• 1/4 cup cilantro, chopped
• 1 piece lime, juiced
• 1/4 cup mayonnaise
• 1 tablespoon chili lime seasoning

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and water, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.
2. In a skillet over medium heat, add olive oil. Season the diced chicken with chili powder, cumin, salt, and pepper. Cook the chicken for 6-8 minutes until fully cooked and golden brown, stirring occasionally.
3. In the same skillet after removing chicken, add the corn kernels and sauté for about 3-4 minutes until slightly charred. Mix in the lime juice and remove from heat.
4. In a small bowl, combine the mayonnaise and chili lime seasoning. Mix well and set aside.
5. In serving bowls, start with a base of jasmine rice. Top each bowl with the sautéed chicken, charred corn, sliced avocado, and sprinkle with crumbled feta cheese and chopped cilantro. Drizzle with the creamy sauce.
6. Add a wedge of lime on the side for extra zest if desired.