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Street Corn Chicken Rice Bowl


  • Total Time: 35 minutes

Description

A flavorful and satisfying Street Corn Chicken Rice Bowl featuring chili-lime chicken, roasted corn, and a creamy, cheesy sauce over rice. Perfect for meal prep or a weeknight dinner!


Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime

For the Street Corn:

  • 2 cups corn (fresh, frozen, or canned)
  • 1 tbsp butter
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp mayonnaise
  • 1/4 cup crumbled cotija or feta cheese
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro

For the Rice Bowl:

  • 2 cups cooked white or brown rice
  • 1/2 cup black beans, drained and rinsed
  • 1/2 avocado, sliced
  • 1/4 cup chopped red onion
  • 1/4 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro

Optional Toppings:

  • Sliced jalapeños
  • Hot sauce
  • Sour cream
  • Extra cheese

Instructions

  1. Prepare the Chicken:
    • In a bowl, mix olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and lime juice.
    • Coat the chicken with the marinade and let it sit for at least 15 minutes (or up to 2 hours for extra flavor).
    • Heat a skillet or grill pan over medium heat and cook the chicken for 5–7 minutes per side until fully cooked (165°F internal temperature).
    • Remove from heat, let it rest for a few minutes, then slice or dice.
  2. Make the Street Corn:
    • Heat butter in a skillet over medium heat and add the corn.
    • Season with chili powder, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until slightly charred.
    • Remove from heat and mix in mayonnaise, crumbled cotija cheese, lime juice, and chopped cilantro.
  3. Assemble the Bowls:
    • Divide the cooked rice into serving bowls.
    • Top each bowl with sliced chicken, street corn, black beans, avocado, red onion, tomatoes, and cilantro.
    • Add optional toppings like jalapeños, hot sauce, or extra cheese.
  4. Serve and Enjoy:
    • Drizzle with additional lime juice or sour cream if desired. Serve warm and enjoy!

Notes

  • Make it Spicier: Add diced jalapeños to the street corn or sprinkle extra chili powder on the chicken.
  • Use a Different Protein: Try shrimp, steak, or tofu instead of chicken.
  • Low-Carb Option: Swap rice for cauliflower rice or shredded lettuce.
  • Dairy-Free Version: Use dairy-free cheese or skip it entirely.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Skillet, stovetop
  • Cuisine: mexican inspired

Keywords: Street Corn Chicken Rice Bowl Mexican Rice Bowl Recipe Meal Prep Chicken Bowls Easy Chicken and Rice Recipe Healthy Mexican Dinne