Description
A vibrant blend of grilled corn, tender chicken, and zesty lime, this Street Corn Chicken Rice Bowl captures the essence of street food in a hearty dish that’s perfect for any occasion.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breast, diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup crumbled feta cheese or cotija cheese
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
- Sliced jalapeños (optional for heat)
- Lime wedges for serving
Instructions
- Cook the rice according to package instructions in your rice cooker or on the stovetop. Fluff with a fork and set aside once done.
- Sauté the chicken in a large skillet over medium heat with olive oil, adding salt, pepper, smoked paprika, cumin, and garlic powder. Cook for about 6-7 minutes until browned and cooked through.
- Add the corn kernels to the skillet and sauté for an additional 3-4 minutes until slightly charred.
- Prepare the dressing by whisking together mayo, lime juice, and a pinch of salt in a small bowl.
- Assemble the bowl with a generous layer of rice, topped with the chicken and corn mixture, the mayo dressing, crumbled cheese, and fresh cilantro. Optionally add jalapeños and lime wedges.
- Serve warm and enjoy the vibrant flavors.
Notes
Customize with additional toppings like avocado, black beans, or hot sauce. Store leftovers separately for best freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg