Description
This Street Corn Chicken Rice Bowl recipe combines tender seasoned chicken, roasted corn, and flavorful toppings over a bed of rice for a delicious and satisfying meal.
Ingredients
Scale
For the Chicken:
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked white rice
- 1 1/2 cups frozen corn (roasted or charred if desired)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder (for corn mix)
- 1/4 cup chopped green onions
- Extra lime wedges for serving
Instructions
- Prepare the Chicken: Toss chicken with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Cook in a skillet until browned and cooked through.
- Make the Street Corn Mix: Combine corn, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder.
- Assemble the Bowls: Divide rice into bowls, top with chicken and corn mix. Garnish with green onions, cilantro, and lime wedges.
Notes
- For extra heat, add diced jalapeños or hot sauce.
- Brown rice or cauliflower rice can be used as a base instead of white rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
