Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines tender chicken, flavorful corn, and zesty toppings over a bed of rice. It’s a Mexican-inspired dish that is easy to make and perfect for a quick and tasty dinner.
Ingredients
Scale
Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime)
Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Corn:
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
Creamy Sauce:
- 1/3 cup mayonnaise or Greek yogurt
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon cayenne pepper (optional)
Additional Toppings:
- diced avocado
- sliced jalapeño
- extra lime wedges for serving
Instructions
- Season and Cook Chicken: Combine diced chicken with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook in olive oil until browned and cooked through.
- Cook Corn: In the same skillet, char corn for a few minutes.
- Make Creamy Sauce: Mix mayonnaise (or Greek yogurt), lime juice, cheese, cilantro, and cayenne pepper.
- Combine and Serve: Stir the sauce into the charred corn. Serve over rice with cooked chicken and desired toppings.
Notes
- You can swap the rice for quinoa or cauliflower rice.
- For a lighter version, use Greek yogurt instead of mayo.
- This bowl is great for meal prep and can be served warm or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
