Description
This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that combines tender chicken seasoned with aromatic spices, creamy street corn topping, and fluffy rice. Perfect for a quick and delicious weeknight dinner!
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 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
For the Bowl:
- 3 cups cooked white or brown rice
- 1 1/2 cups corn kernels (grilled, roasted, or canned and drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon smoked paprika
- 1 jalapeño, sliced (optional)
- Extra lime wedges for serving
Instructions
- Prepare the Chicken: In a medium bowl, toss chicken pieces with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook in a skillet until golden and fully cooked.
- Make the Street Corn Topping: Mix corn with mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and smoked paprika.
- Assemble the Bowls: Divide rice into serving bowls. Top with cooked chicken, street corn mixture, and jalapeños. Garnish with cilantro, cotija, and lime wedges. Serve warm.
Notes
- To make it spicier, add hot sauce or extra jalapeño.
- For a lighter version, use Greek yogurt instead of sour cream and mayo.
- This recipe also works well with grilled or rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
