Description
This Street Corn Chicken Rice Bowl is a quick and flavorful meal featuring chili-spiced chicken, creamy Mexican-style corn, and fluffy rice. With bright, smoky, and tangy flavors, it’s an easy weeknight dinner or meal prep favorite.
Ingredients
- 2 large chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder (plus more for garnish)
- Salt and pepper, to taste
- 3 cups cooked white or brown rice
- 1½ cups corn kernels (fresh, canned, or frozen)
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ¼ teaspoon chili powder (for corn mixture)
- ¼ small red onion, finely diced
- ¼ cup cotija cheese (or feta), crumbled
- 2 tablespoons chopped fresh cilantro
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
- Toss sliced chicken with olive oil, chili powder, salt, and pepper.
- Heat a grill pan or skillet over medium-high heat. Cook chicken 4–5 minutes per side until cooked through. Let rest, then slice.
- In a bowl, mix corn, sour cream, mayonnaise, lime juice, chili powder, red onion, cotija, and cilantro until creamy and combined. Adjust seasoning to taste.
- Warm rice and divide among four serving bowls.
- Top with grilled chicken and a generous spoonful of the creamy corn mixture.
- Garnish with green onions, extra cheese, cilantro, and lime wedges. Serve immediately.
Notes
- Substitute with chicken thighs for extra juiciness.
- Use cauliflower rice or quinoa for a lighter base.
- Add toppings like avocado, black beans, or tomatoes.
- Store components separately for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
