Grilled Chicken:
4 small boneless, skinless chicken breasts
1 batch chicken marinade (see below)
Chicken Marinade:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Mexican Street Corn Salad:
2 cups grilled corn kernels (approx. 3–4 ears of corn)
1/3 cup mayonnaise
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh cilantro
1–2 tablespoons lime juice
1/2 tablespoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup diced red onion
1/4 cup crumbled cotija cheese
Rice Bowl Options + Toppings (build your own):
4 cups cooked rice of your choice
Black beans
Cherry tomatoes, halved
Jalapeño slices
Lime wedges
Additional fresh cilantro leaves
Sour cream
1–2 avocados, sliced

4 small boneless, skinless chicken breasts 1 batch chicken marinade (see below) 1/4 cup olive oil 1/4 cup lime juice 2 tablespoons chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cup s grilled corn kernels (approx. 3–4 ears of corn) 1/3 cup mayonnaise 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh cilantro 1 –2 tablespoons lime juice 1/2 tablespoon minced garlic 1/2 teaspoon chili powder 1/4 teaspoon paprika 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/4 cup diced red onion 1/4 cup crumbled cotija cheese 4 cup s cooked rice of your choice 1 –2 avocados, sliced

Directions:
Grilled Chicken:
Combine all marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes, up to 1 hour.
Preheat grill to medium heat (400/450°F).
Remove chicken from marinade, allowing excess to drip off. Place chicken on the grill over direct heat and cook for 4-6 minutes per side.
Move the chicken to indirect heat and continue cooking for an additional 5-7 minutes, or until the internal temperature reaches 160°F.
Remove from grill and let rest for at least 5 minutes. The internal temperature will rise to 165°F as the chicken rests. Slice or cube the chicken.
Mexican Street Corn Salad:
Preheat grill to 450°F. Lightly coat the ears of corn with olive oil and a sprinkle of salt.
Grill the corn over direct heat, turning every 2-3 minutes, for 10-12 minutes until slightly charred. Allow to cool, then cut kernels from the cob.
In a large bowl, combine the grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Mix well and adjust seasoning to taste.
Build Your Bowl:
Divide the cooked rice among four bowls.
Top each bowl with the grilled chicken and street corn salad.
Add your choice of additional toppings, such as black beans, cherry tomatoes, jalapeño slices, lime wedges, cilantro, sour cream, or avocado slices.