Description
A flavorful and satisfying meal, this Street Corn Chicken Rice Bowl combines Mexican street corn flavors with juicy, seasoned chicken over fluffy rice. Creamy, tangy, and slightly spicy, this dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Chicken & Marinade:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Street Corn Topping:
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Juice of 1/2 lime
- 1/4 cup cotija cheese (or feta)
- 2 tablespoons chopped fresh cilantro
Rice & Assembly:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced (optional)
- 1/4 cup chopped green onions
- 1/4 cup crumbled tortilla chips (for crunch)
- Extra lime wedges for serving
Instructions
- Marinate the Chicken
- In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
- Coat the chicken thoroughly and marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
- Cook the Chicken
- Heat a skillet or grill pan over medium-high heat.
- Cook the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Remove from heat, let rest for 5 minutes, then slice or dice.
- Prepare the Street Corn Topping
- If using fresh corn, grill or sauté until slightly charred. If using canned or frozen, drain and heat in a pan for a similar effect.
- In a bowl, mix corn, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, cotija cheese, and cilantro.
- Assemble the Rice Bowls
- Divide cooked rice into bowls.
- Top with sliced chicken and a generous scoop of street corn mixture.
- Add avocado slices, green onions, and crumbled tortilla chips.
- Squeeze fresh lime juice over the top before serving.
Notes
- Protein Swap: Try shrimp, grilled tofu, or steak.
- Dairy-Free: Use dairy-free yogurt instead of sour cream and omit the cheese.
- Grain Alternatives: Use quinoa or cauliflower rice.
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course,bowl meals
- Method: Grilling, pan-searing
- Cuisine: mexican inspired
Keywords: street corn chicken, Mexican rice bowl, elote chicken bowl, meal prep chicken, easy chicken dinner