Description
This Street Corn Chicken Rice Bowl combines juicy spiced chicken, cilantro-lime rice, and creamy street corn for a bold, satisfying, and easy weeknight meal.
Ingredients
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For the Chicken:
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1 lb boneless, skinless chicken breasts, diced
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1 tbsp olive oil
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1 tsp chili powder
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½ tsp smoked paprika
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½ tsp garlic powder
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½ tsp ground cumin
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Salt and black pepper to taste
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For the Rice:
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1 cup long-grain white or brown rice
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2 cups water or broth
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Juice of 1 lime
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¼ cup chopped cilantro
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Pinch of salt
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For the Street Corn:
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1½ cups corn kernels
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3 tbsp mayonnaise (or Greek yogurt)
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¼ cup crumbled cotija cheese
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1 tbsp lime juice
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½ tsp chili powder
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Salt to taste
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Optional Toppings:
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Diced avocado
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Chopped tomatoes
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Sliced jalapeños
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Extra cotija cheese
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Green onions or parsley
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Instructions
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Cook rice: Simmer with water or broth until tender, then fluff and stir in lime juice and cilantro.
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Season and sauté chicken until golden and cooked through.
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Char corn (if desired), then mix with mayo, lime juice, cotija, chili powder, and salt.
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Assemble bowls: rice, chicken, corn, and favorite toppings. Serve immediately.
Notes
- Fresh or frozen corn can be used—char in a dry skillet for added flavor.
- For a dairy-free option, omit the cheese or use a dairy-free alternative.
- Great for meal prep—store components separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Dish
- Method: Sauté, Stovetop
- Cuisine: Mexican-Inspired, Fusion