Street Corn Chicken Rice Bowl
The Street Corn Chicken Rice Bowl brings together tender grilled chicken, creamy street corn, and perfectly seasoned rice for a quick and tasty meal full of bold flavors.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
For the Street Corn Topping:
- 2 grilled corn cobs (or 1½ cups thawed frozen corn)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp chili powder
- Juice of 1 lime
- ¼ cup crumbled Cotija or feta cheese
- ¼ cup chopped cilantro
For the Rice Base:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 tbsp butter (optional)
- ½ tsp salt
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra Cotija cheese
- Tajín or your favorite hot sauce
Instructions
1. Prepare the Chicken:
- Rub the chicken breasts with olive oil and spices. Heat a skillet over medium-high heat and cook the chicken for about 5–6 minutes on each side, or until golden and fully done. For more smoky flavor, grill them instead. Let rest, then slice.
2. Cook the Rice:
- If using white or jasmine rice, rinse well. Combine 1 cup of rice with 2 cups water (or broth), bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Let sit, then fluff with a fork. Add butter and salt if desired.
3. Make the Street Corn Mix:
- Grill or boil the corn, then cut off the kernels. Mix with mayo, sour cream, chili powder, lime juice, Cotija cheese, salt, and cilantro.
4. Assemble Your Bowl:
- Layer the rice into bowls, top with sliced chicken, spoon over the street corn mixture, and finish with any extras like avocado, jalapeños, cheese, or hot sauce.
Notes
Nutrition Per Serving:
- Calories: 520
- Protein: 38g
- Carbs: 52g
- Fat: 18g
- Fiber: 6g
- Sugar: 5g