Mediterranean Street Corn Chicken Rice Bowl

Ingredients:

For the Rice:

• 1 cup white or brown rice
• 2 cups water or vegetable/chicken broth
• 1 teaspoon olive oil
• Pinch of salt

For the Chicken:

• 2 boneless, skinless chicken breasts, diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Juice of ½ lemon

For the Mediterranean Corn Mixture:

• 1½ cups frozen or fresh corn kernels
• ¼ cup Greek yogurt
• 2 tablespoons mayonnaise (or more yogurt for lighter option)
• ¼ teaspoon garlic powder or 1 fresh garlic clove, minced
• Juice of ½ lemon
• ¼ cup crumbled feta cheese (in place of cotija)
• 2 tablespoons chopped fresh mint or parsley
• ½ teaspoon sumac or za’atar (optional for flavor boost)

Optional Toppings:

• Diced avocado
• Cherry tomatoes, halved
• Kalamata olives, sliced
• Cucumber, chopped
• Drizzle of olive oil or tahini

‍ Instructions:

1. Cook the Rice:

Rinse the rice under water. In a pot, bring water or broth to a boil.

Add rice, a pinch of salt, and olive oil.

Cover and simmer until cooked (about 15–18 mins for white, 30–35 mins for brown). Fluff and set aside.

2. Cook the Chicken:

In a bowl, mix diced chicken with olive oil, paprika, cumin, oregano, lemon juice, salt, and pepper.

Heat a skillet over medium heat and cook chicken for 6–8 minutes until golden and cooked through. Set aside.

3. Prepare the Corn Mixture:

Heat corn in a dry pan or lightly sauté in olive oil until golden spots appear. Let cool slightly.

In a bowl, mix corn with Greek yogurt, mayo, garlic, lemon juice, feta, and herbs. Stir to combine. Sprinkle with sumac or za’atar if using.

4. Assemble the Bowl:

In serving bowls, layer rice first, then top with seasoned chicken and Mediterranean street corn.

Add optional toppings like avocado, tomatoes, olives, cucumber, or a drizzle of olive oil.