Description
This Mexican Street Corn Chicken Rice Bowl combines the flavors of grilled chicken, Mexican street corn, and fresh avocado over a bed of rice for a delicious and satisfying meal.
Ingredients
Scale
For the Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 2 cups cooked white or brown rice
- 2 cups corn kernels, grilled or roasted
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- 1 jalapeño, sliced thin
- 1 avocado, sliced
- Extra lime wedges for serving
Instructions
- Preheat the oven to 400°F. Rub the chicken breasts with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before slicing.
- While the chicken bakes, combine corn, mayonnaise, sour cream, cotija cheese, lime juice, and cilantro in a bowl. Toss to coat evenly.
- To assemble, divide cooked rice among serving bowls. Top with sliced chicken, Mexican street corn mixture, avocado slices, and jalapeño. Garnish with cilantro and serve with lime wedges.
Notes
- Grill the chicken for added flavor.
- Substitute feta for cotija if needed.
- For a lighter version, use Greek yogurt instead of sour cream and mayonnaise.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 95 mg
