Description
These Street Corn Chicken Rice Bowls are packed with flavor and simple to prepare. Combining tender chicken, sweet corn, and a zesty lime kick, this dish is perfect for a quick dinner or healthy meal that everyone will love!
Ingredients
Scale
- 1.25–1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 Tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups cooked corn, drained
- ½ cup plain Greek yogurt
- 3 Tablespoons cotija cheese
- 2 Tablespoons avocado oil mayonnaise
- Juice + zest of 1 lime
- 1 jalapeño, finely diced, optional
- 2–3 Tablespoons chopped cilantro
- ¼ teaspoon salt
- 2 cups water
- 1 cup long-grain white rice
- 1 teaspoon sea salt
- 3 Tablespoons chopped fresh cilantro
- 2 Tablespoons fresh lime juice
- 1 teaspoon lime zest or to taste
- 1 avocado, cubed
- Pickled red onions or fresh red onions, chopped
- Cilantro
- Cotija cheese
Instructions
- To prepare the rice, bring water to a boil in a medium saucepan. Add rice and salt, cover, reduce heat to low, and simmer until tender, about 20 minutes. In a bowl, combine chopped cilantro with lime juice and lime zest. Add the warm rice, toss lightly, and set aside.
- For the corn salad, mix together corn, Greek yogurt, cotija cheese, mayonnaise, lime juice, lime zest, jalapeño (if using), cilantro, and salt in a bowl. Stir gently to combine and adjust seasoning as necessary. Set aside.
- In a small bowl, mix all the spices together. Toss the chicken chunks with the seasoning in a larger bowl until fully coated.
- Heat oil in a large skillet over medium heat. Once the oil is hot, add the chicken and cook for 4-5 minutes on each side until cooked through and the internal temperature reaches 165°F.
- To assemble, evenly distribute the warm cilantro lime rice among 4 bowls. Leave space for toppings.
- Top each bowl with the cooked chicken, then add a generous serving of the Mexican street corn. Finish with avocado, pickled or fresh red onions, cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice if desired.
- For an extra kick, sprinkle a little Tajin over the street corn salad.
Notes
For extra flavor, marinate the chicken with spices for at least 30 minutes before cooking.
Feel free to customize the toppings with your favorites or whatever you have on hand!
This dish is perfect for meal prep; just store the components separately until serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 3g
- Sodium: 910mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg