Description

A colorful, flavor-packed bowl featuring grilled chicken, creamy street corn, and zesty lime crema over fluffy rice. Perfect for meal prep or a vibrant weeknight dinner, it balances heat, crunch, and creaminess in every bite.

Ingredients

Scale

1 lb chicken thighs or breasts, diced

1 tbsp chili powder

1 tsp garlic powder

Salt & pepper, to taste

1 tbsp olive oil

1½ cups corn kernels (fresh, canned, or frozen)

2 cups cooked jasmine rice

1 cup shredded red cabbage

¼ cup chopped cilantro

½ cup sour cream

2 tbsp fresh lime juice

½ tsp garlic powder (for crema)

Optional: diced cucumber or pickled jalapeños

Instructions

Season the Chicken: Toss diced chicken with chili powder, garlic powder, salt, pepper, and olive oil.
Cook the Chicken: In a skillet over medium-high heat, cook chicken for 6–8 minutes until golden and fully cooked.
Sauté the Corn: In the same or separate pan, cook corn with garlic powder, chili powder, and a bit of salt until slightly charred.
Make Lime Crema: Mix sour cream, lime juice, garlic powder, and salt until smooth. Chill.
Prep Toppings: Shred cabbage, chop cilantro, and prepare optional ingredients.
Assemble Bowls: Layer rice, chicken, corn, cabbage, crema, cilantro, and optional toppings.