Description
A flavorful and satisfying Street Corn Chicken Rice Bowl featuring tender, spiced chicken, creamy Mexican-style street corn, and zesty lime-seasoned rice. This easy-to-make dish is perfect for a wholesome lunch or dinner, with fresh avocado and cotija cheese adding extra richness and texture.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Street Corn
- 1 ½ cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon lime juice
- ¼ cup cotija cheese or feta, crumbled
- 2 tablespoons fresh cilantro, chopped
Rice
- 2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
- ½ teaspoon lime zest
- 1 teaspoon lime juice
- ½ teaspoon salt
Garnish & Optional
- ½ avocado, sliced (optional)
- Extra cotija cheese and cilantro for garnish
Instructions
- Prepare the Chicken: In a bowl, toss chicken pieces with smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated. Heat olive oil in a skillet over medium heat.
- Cook the Chicken: Add the chicken pieces to the hot skillet and cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Prepare the Street Corn: In a mixing bowl, combine the corn kernels, mayonnaise, sour cream, chili powder, garlic powder, lime juice, and cotija cheese. Mix thoroughly until the corn is well coated, then fold in the chopped fresh cilantro.
- Season the Rice: In a separate bowl, stir together the cooked rice with lime zest, lime juice, and salt to infuse a fresh, zesty flavor throughout the grains.
- Assemble the Bowls: Divide the seasoned rice evenly among serving bowls. Top each bowl with the cooked chicken, the creamy street corn mixture, and sliced avocado if using.
- Garnish and Serve: Garnish with extra cotija cheese and fresh cilantro for added flavor and color. Serve the bowls warm immediately, or prepare ahead for easy meal prep.
Notes
- Use fresh corn in season for the best flavor, or frozen/canned corn when fresh is unavailable.
- Greek yogurt can be substituted for sour cream for a lighter option.
- Cauliflower rice is a great low-carb alternative to traditional rice.
- Adjust chili powder to taste for more or less heat.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
- Avocado is optional but adds a creamy texture and healthy fats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 85 mg
Keywords: Street Corn Chicken Bowl, Mexican Chicken Rice Bowl, Easy Mexican Dinner, Healthy Chicken Bowl, Corn and Chicken Recipe, Gluten-Free Dinner
