Street Corn Chicken Rice Bowl
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup corn kernels (fresh, frozen, or canned)
– 1/2 cup mayonnaise
– 1/2 cup crumbled feta cheese
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– 1/2 teaspoon smoked paprika
– Sliced radishes and lime wedges for garnish
Instructions:
1. Prepare the Chicken:
– In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper.
– Add the chicken thighs to the bowl and coat them evenly with the spice mixture.
2. Cook the Chicken:
– Heat a skillet over medium-high heat.
– Add the seasoned chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
– Remove from the skillet and let rest for a few minutes before slicing.
3. Prepare the Street Corn Mixture:
– In the same skillet, add the corn kernels and cook for about 3-4 minutes until heated through and slightly charred.
– In a separate bowl, mix together mayonnaise, lime juice, smoked paprika, and half of the chopped cilantro.
4. Assemble the Bowl:
