Ingredients
Equipment
Method
Instructions
- Marinate the chicken in a mixture of lime juice, cumin, chili powder, salt, and pepper for at least 30 minutes.
- Rinse the jasmine rice under cold water and cook according to package instructions (about 18 minutes).
- In a skillet over medium heat, warm olive oil and sauté the corn until golden and slightly charred (about 5-7 minutes).
- Grill or pan-sear the marinated chicken on medium-high heat for about 6-7 minutes per side, until fully cooked (165°F). Let it rest for a few minutes before slicing.
- Assemble your bowls with a base of jasmine rice, then top with sliced chicken, sautéed corn, and freshly diced avocado.
- Garnish with fresh cilantro and serve warm with an extra lime wedge on the side.
Notes
To ensure juicy chicken, let it rest for 5 minutes after cooking before slicing. For the best street corn flavor, use a hot pan and let the corn char without stirring too much. To prevent avocado from browning, dice it just before serving and toss with extra lime juice. This recipe is suitable for meal prep by storing the components separately.
