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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

Delicious and customizable Street Corn Chicken Rice Bowls featuring chicken, creamy street corn, and cilantro lime rice.
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Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 bowls
Calories 566 kcal

Equipment

  • medium pot
  • large skillet
  • mixing bowl

Ingredients
  

Chicken

  • 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size pieces
  • 1 teaspoon smoked paprika
  • 2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 lime juice of one

Street Corn Topping

  • 3 cups sweet corn frozen or fresh works
  • 2 tablespoon light sour cream
  • ¼ cup light mayo
  • 3 tablespoon cotija cheese or finely grated parmesan or queso fresco
  • 1 teaspoon chili powder or tajin
  • ½ lime juice of half of a
  • salt and pepper to taste
  • hot sauce to taste

Cilantro Lime Rice

  • 1 cup jasmine rice uncooked
  • ½ teaspoon kosher salt
  • 1 ¼ cup water
  • ¼ cup minced cilantro (skip if you don't like it)
  • 1 lime juice of one

Toppings (optional)

  • lettuce
  • pico de gallo
  • onions
  • jalapeno
  • diced avocado
  • tortilla chips

Instructions
 

Prepare Cilantro Lime Rice

  • Add rice, water, and salt to a medium pot with a tight-fitting lid. Bring to a gentle boil, reduce heat to low, cover, and simmer for 12 minutes until water is absorbed. Remove from heat and let it rest for 10 minutes.
  • Fluff with a rubber spatula or spoon. Stir in lime juice and cilantro, then set aside with the lid on to keep warm.

Cook the chicken

  • Combine chicken with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil in a bowl until well-coated.
  • Heat a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until browned and cooked through, turning occasionally.

Make Street Corn Topping

  • Heat the corn in a small pan on the stove or in a microwave-safe bowl.
  • Stir in mayo, sour cream, cotija, lime juice, chili powder, salt, and pepper to taste. Add hot sauce if desired.

Assemble Street Corn Chicken Bowls

  • Start with a warm base of fluffy rice, add cooked chicken on top, then top with creamy street corn and your favorite toppings!

Notes

1 bowl approx. 4.5 oz cooked chicken, ¾ cup rice, and ¾ cup street corn topping.

Nutrition

Serving: 1bowlCalories: 566kcalCarbohydrates: 58gProtein: 47gFat: 15gSaturated Fat: 3gFiber: 3gSugar: 3g
Keyword Healthy, High-Protein, Meal Prep, Street Corn Chicken Rice Bowls, weeknight dinner
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