Description
This Street Corn Chicken Rice Bowl is a delicious, easy meal packed with bold flavors, protein, and creamy toppings. Perfect for any day!
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Rice Base:
- 1 cup white or brown rice
- 2 cups chicken broth (or water)
- 1 tablespoon butter or olive oil
- ½ teaspoon salt
For the Street Corn Topping:
- 1 ½ cups grilled or roasted corn kernels (fresh or frozen)
- ¼ cup mayonnaise (or Greek yogurt)
- ¼ cup crumbled cotija cheese (or feta cheese)
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Juice of ½ lime
- 1 tablespoon chopped fresh cilantro
For Garnishing & Serving:
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- Extra crumbled cotija cheese
- Extra chopped cilantro
- Lime wedges
- Drizzle of hot sauce (optional)
Instructions
-
Cook the Rice:
- Rinse the rice under cold water.
- Bring 2 cups of chicken broth to a boil in a pot.
- Stir in rice, butter, and salt. Cover and simmer for 15-20 minutes.
- Let it sit for 5 minutes, then fluff with a fork.
-
Prepare the Chicken:
- Mix chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper in a small bowl.
- Coat chicken with olive oil and rub the spice mix evenly over both sides.
- Heat a skillet over medium-high heat and cook chicken for 5-6 minutes per side (until internal temperature reaches 165°F).
- Let the chicken rest for 5 minutes, then slice it thinly.
-
Make the Street Corn Topping:
- Char fresh or frozen corn in a dry skillet over medium-high heat until slightly blackened.
- In a bowl, mix corn, mayonnaise (or Greek yogurt), cotija cheese, chili powder, garlic powder, lime juice, and cilantro.
-
Assemble the Bowls:
- Divide rice into serving bowls.
- Top with sliced chicken.
- Spoon the street corn mixture over the chicken.
- Add sliced avocado, cherry tomatoes, extra cotija cheese, and chopped cilantro.
- Serve with lime wedges and a drizzle of hot sauce if desired.
Notes
-
Cook the Rice:
- Rinse the rice under cold water.
- Bring 2 cups of chicken broth to a boil in a pot.
- Stir in rice, butter, and salt. Cover and simmer for 15-20 minutes.
- Let it sit for 5 minutes, then fluff with a fork.
-
Prepare the Chicken:
- Mix chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper in a small bowl.
- Coat chicken with olive oil and rub the spice mix evenly over both sides.
- Heat a skillet over medium-high heat and cook chicken for 5-6 minutes per side (until internal temperature reaches 165°F).
- Let the chicken rest for 5 minutes, then slice it thinly.
-
Make the Street Corn Topping:
- Char fresh or frozen corn in a dry skillet over medium-high heat until slightly blackened.
- In a bowl, mix corn, mayonnaise (or Greek yogurt), cotija cheese, chili powder, garlic powder, lime juice, and cilantro.
-
Assemble the Bowls:
- Divide rice into serving bowls.
- Top with sliced chicken.
- Spoon the street corn mixture over the chicken.
- Add sliced avocado, cherry tomatoes, extra cotija cheese, and chopped cilantro.
- Serve with lime wedges and a drizzle of hot sauce if desired.
- Prep Time: 15minutes
- Cook Time: 25minutes