Description
A delicious Street Corn Chicken Rice Bowl packed with smoky, tangy, and creamy flavors. This easy-to-make dish is perfect for meal prep and customizable to your taste!
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Corn Mixture:
- 2 cups corn (fresh, canned, or frozen)
- 1/2 tablespoon butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup cotija cheese (or feta)
- 1 tablespoon fresh cilantro, chopped
- Juice of 1/2 lime
For the Rice:
- 1 cup white or brown rice
- 2 cups chicken broth (or water)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Optional Toppings:
- Sliced avocado
- Diced jalapeños
- Extra cotija cheese
- Hot sauce
- Green onions
Instructions
1. Cook the Rice
- Rinse the rice under cold water.
- In a pot, combine rice, chicken broth, salt, cumin, and garlic powder.
- Bring to a boil, then reduce heat, cover, and simmer until fully cooked (15-20 minutes).
- Fluff with a fork and set aside.
2. Prepare the Chicken
- In a bowl, mix olive oil, paprika, chili powder, garlic powder, onion powder, salt, pepper, and lime juice.
- Coat the chicken thoroughly with the marinade.
- Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until fully cooked (internal temp of 165°F).
- Let it rest for 5 minutes, then slice or dice.
3. Make the Street Corn Mixture
- In a skillet, melt butter over medium-high heat.
- Add corn, chili powder, smoked paprika, and salt. Sauté for 3-5 minutes until slightly charred.
- Transfer to a bowl and mix in mayonnaise, sour cream, cotija cheese, cilantro, and lime juice.
4. Assemble the Bowls
- Divide cooked rice into serving bowls.
- Top with sliced chicken and a generous scoop of the corn mixture.
- Add desired toppings like avocado, jalapeños, or extra cheese.
- Serve immediately and enjoy!
Notes
- Make It Spicier: Add cayenne pepper to the chicken seasoning or mix hot sauce into the corn.
- Vegetarian Option: Swap chicken for grilled tofu or black beans.
- Low-Carb Version: Use cauliflower rice instead of regular rice.
- Cheese Options: If cotija isn’t available, feta or parmesan works well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Skillet
- Cuisine: mexican inspired
Keywords: Street corn bowl, Mexican rice bowl, chicken and rice recipe, elote-inspired meal, easy meal prep