Street Corn Chicken Rice Bowl

A quick and delicious 30-minute meal combining juicy chicken, sweet corn, creamy toppings, zesty lime, and fluffy rice.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 540

Ingredients Method Notes

Ingredients

For the Chicken

2 pieces boneless, skinless chicken breasts (or thighs) Thighs tend to be more forgiving with cooking time.
1 tablespoon olive oil Coconut oil works too for a different flavor.
1 teaspoon chili powder Smoked paprika can add depth.
½ teaspoon smoked paprika Regular paprika is a good substitute.
½ teaspoon garlic powder Fresh garlic can add more intensity.
½ teaspoon cumin Coriander can be a nice alternative.
½ teaspoon salt Feel free to adjust to taste.
¼ teaspoon black pepper Can substitute with cayenne for more kick.
1 piece lime (juice) Brightens the dish; lemon juice is a suitable alternative.

For the Street Corn Topping

1 ½ cups corn (fresh, frozen, or canned) Use whichever you have on hand.
¼ cup mayonnaise Opt for Greek yogurt for a healthier twist.
¼ cup sour cream or Greek yogurt All Greek yogurt is a great low-calorie replacement.
½ teaspoon chili powder Adjust based on your taste for spice.
½ teaspoon smoked paprika Perfect sprinkled on as garnish.
½ piece lime (juice) Adds another zing from citrus.
¼ cup crumbled cotija cheese (or feta) Plain ricotta could also work.
2 tablespoons chopped fresh cilantro Fresh herbal finish; parsley will also work.

For Serving

2 cups cooked rice (white, brown, or cilantro-lime) Quinoa is a gluten-free alternative.
1 piece avocado, sliced Omit for lower calories.
¼ cup diced red onion Green onions can lighten it up.
¼ cup chopped fresh cilantro Arugula could work in a pinch.
lime wedges for serving For extra acidity; amazing with any dish.

Method

Prepare the Chicken

In a bowl, mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Coat the chicken breasts in the seasoning mixture thoroughly.
Heat a skillet or grill pan over medium-high heat and cook the chicken for 5-6 minutes per side, or until fully cooked.
Let it rest for 5 minutes, then slice into strips or cubes.

Make the Street Corn Topping

In a bowl, combine corn, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and cotija cheese.
Stir well and mix in chopped cilantro for an added pop.

Prepare the Rice Base

In a bowl, toss the cooked rice with lime juice, chopped cilantro, and salt to infuse flavor.

Assemble the Bowl

Divide the cilantro-lime rice into bowls.
Top with the sliced chicken and street corn mixture.
Add optional toppings like sliced avocado, jalapeños, or hot sauce for extra flavors.

Serve & Enjoy

Garnish with extra cotija cheese and fresh cilantro if desired.
Serve immediately and indulge in this flavorful, satisfying meal!

Notes

Store leftovers in an airtight container in the fridge for up to three days. Can freeze portions in airtight containers for up to three months, but avocado and fresh ingredients should be added just before serving.