Description

Savor the delicious taste of Street Corn Chicken Rice Bowls. This dish combines tender chicken, sweet corn salad, and zesty cilantro lime rice for a quick, satisfying meal. It’s perfect for busy nights and will delight anyone looking for homemade goodness!

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, drained
½ cup plain Greek yogurt
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

To cook the rice, bring water to a boil in a medium saucepan. Add the rice and salt, cover, reduce the heat to low, and simmer for about 20 minutes until tender. Toss the cooked rice with chopped cilantro, lime juice, and lime zest.
For the corn salad, mix together the corn, Greek yogurt, cotija cheese, mayonnaise, lime juice, lime zest, jalapeño (if using), cilantro, and salt in a bowl until combined. Adjust seasoning if necessary and set aside.
Prepare the chicken by mixing the spices in a small bowl. In a larger bowl, toss the chicken chunks with the spice blend.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until cooked through and the internal temperature reaches 165°F.
To assemble, divide the cilantro lime rice among 4 bowls, leaving space for the toppings.
Top each bowl with the cooked chicken, followed by a generous portion of the corn salad. Add avocado, pickled or fresh onions, cilantro, crumbled cotija cheese, and a squeeze of lime juice if desired.
For extra flavor, consider sprinkling a little Tajin on top of the street corn salad.

Notes

For added spice, feel free to adjust the jalapeño amount based on your heat preference.
Using fresh corn instead of canned can enhance the flavor and texture of the corn salad.
Prepare the rice in advance to save time during assembly.

Nutrition

Serving Size: 1 bowl
Calories: 560
Sugar: 4g
Sodium: 820mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 38g
Cholesterol: 110mg