Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal inspired by Mexican flavors. Tender grilled chicken is paired with flavorful street corn, cilantro, cotija cheese, and a zesty lime crema over a bed of rice.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Street Corn:
- 3 cups cooked white or brown rice
- 1 1/2 cups corn kernels (grilled, roasted, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onion
- Sliced jalapeño (optional)
- Lime wedges for serving
Instructions
- Prepare the Chicken: Mix olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub over chicken and grill until cooked through.
- Make the Street Corn: Combine mayonnaise, sour cream, chili powder, lime juice, and corn in a bowl.
- Assemble the Bowls: Divide rice into bowls, top with sliced chicken, street corn mixture, cotija cheese, cilantro, red onion, and jalapeño. Serve with lime wedges.
Notes
- You can substitute Greek yogurt for the sour cream or mayo.
- Add black beans or avocado for extra nutrition.
- This dish is also great with leftover grilled chicken or rotisserie chicken for a quicker version.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
