Street Corn Chicken Rice Bowl
A comforting rice bowl featuring tender chicken, fresh corn, and creamy toppings, perfect for weeknight dinners or gatherings.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces Provides protein
- 1 teaspoon smoked paprika Adds a smoky flavor
- 1 teaspoon garlic powder Enhances the savory taste
- ½ teaspoon cumin Provides warm earthiness
- ½ teaspoon salt Balances flavors
- ¼ teaspoon black pepper Adds mild heat
- 1 tablespoon olive oil For cooking
- 1 ½ cups corn kernels (fresh, canned, or frozen) Sweet and crunchy
- ¼ cup mayonnaise Provides creamy texture
- ¼ cup sour cream or Greek yogurt Adds tang and creaminess
- ½ teaspoon chili powder Gives a subtle kick
- ½ teaspoon garlic powder For added depth
- ½ teaspoon lime juice Provides acidity
- ¼ cup cotija cheese or feta, crumbled Adds saltiness and richness
- 2 tablespoons fresh cilantro, chopped For freshness
- 2 cups cooked rice (white, brown, or cauliflower rice) Serves as a base
- ½ teaspoon lime zest Enhances lime flavor
- 1 teaspoon lime juice For brightness
- ½ teaspoon salt For seasoning
- ½ piece avocado, sliced (optional) For creaminess
- as needed none Extra cotija cheese and cilantro for garnish For finishing touches
Instructions
Preparation
- Begin by preparing the chicken breasts. Cut them into bite-sized pieces, ensuring they are evenly sized for consistent cooking. Set the chicken aside while you mix the seasonings.
- In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and black pepper. Mix well and sprinkle this seasoning over the chicken pieces, ensuring all sides are coated.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken pieces in a single layer and cook for about 5-7 minutes, stirring occasionally until golden brown and cooked through.
- While the chicken cooks, prepare the corn mixture by combining corn kernels, mayonnaise, sour cream or Greek yogurt, chili powder, garlic powder, lime juice, cotija cheese, and cilantro in a separate bowl.
- Once the chicken is cooked, remove it from the skillet. Add more oil if needed, then add the cooked rice to warm it up.
- As the rice warms, zest a lime over it and add lime juice and additional salt as desired.
Assembly
- To assemble the bowls, start with a base of seasoned rice, top it with sautéed chicken, and a generous scoop of corn mixture.
- For an extra touch, slice avocado and place it on top, along with more crumbled cotija cheese and cilantro.
- Serve immediately, enjoying the vibrant mix of flavors and textures.
Notes
This rice bowl is versatile and can be enjoyed any time of day. Great for meal prep and using leftovers.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 25gSaturated Fat: 6gSodium: 900mgFiber: 8gSugar: 5g
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