Description

Enjoy the delightful taste of Street Corn Chicken Rice Bowls, featuring juicy chicken, creamy corn salad, and zesty cilantro lime rice. This simple dish is packed with flavor and perfect for a quick dinner or a comforting meal at home.

Ingredients

Scale

1.25–1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
1 Tablespoon olive oil
1 teaspoon chili powder
½ teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 cups cooked corn, canned and drained
½ cup plain Greek yogurt, 2%
3 Tablespoons cotija cheese
2 Tablespoons avocado oil mayonnaise
Juice + zest of 1 lime
1 jalapeño, finely diced (optional)
2–3 Tablespoons chopped cilantro
¼ teaspoon salt
2 cups water
1 cup long-grain white rice
1 teaspoon sea salt
3 Tablespoons chopped fresh cilantro
2 Tablespoons fresh lime juice
1 teaspoon lime zest, or to taste
1 avocado, cubed
Pickled red onions or fresh red onions, chopped
Cilantro
Cotija cheese

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Instructions

Prepare the rice by boiling the water in a medium saucepan. Add rice and salt, cover, reduce heat, and simmer for about 20 minutes until tender.
Prepare the corn salad by combining corn, Greek yogurt, cotija cheese, mayonnaise, lime juice and zest, jalapeño (if desired), cilantro, and salt in a bowl, stirring gently to mix well.
For the chicken, combine the spices in a small bowl. Toss the chicken chunks in a larger bowl with the spice mix until coated.
Heat oil in a large skillet over medium heat. Once hot, add chicken and cook for 4-5 minutes per side until fully cooked and the internal temperature reaches 165°F.
Assemble by dividing the warm cilantro lime rice evenly into 4 bowls, leaving room for toppings.
Top each bowl with cooked chicken pieces, a scoop of Mexican street corn, avocado, and fresh or pickled onions. Finish with cilantro, cotija cheese, and a squeeze of fresh lime juice if desired.
For an extra touch, sprinkle Tajin over the street corn salad.

Notes

Feel free to adjust the spices according to your taste preference.
For a spicier kick, leave the seeds in the jalapeño when adding to the corn salad.
This dish is best enjoyed fresh but can be refrigerated for up to 2 days.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 650mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 36g
Cholesterol: 90mg