Street Corn Chicken Rice Bowl
This vibrant, zesty rice bowl combines juicy chicken, sweet corn, and creamy toppings for a Mexican-inspired meal that’s quick, satisfying, and packed with flavor.
Ingredients
- 1lb chicken breast, diced.1 tablespoonolive oil.1 teaspoonchili powder.Salt and pepper, to taste.
- 1 tablespoonolive oil.1 teaspoonchili powder.Salt and pepper, to taste.
- 1 teaspoonchili powder.Salt and pepper, to taste.
- Salt and pepper, to taste.
- 2 cupscooked rice.1 cupcooked corn kernels.
- 1 cupcooked corn kernels.
- ¼ cupsour cream.1 tablespoonmayonnaise.1clove garlic, minced.½ teaspoonpaprika.
- 1 tablespoonmayonnaise.1clove garlic, minced.½ teaspoonpaprika.
- 1clove garlic, minced.½ teaspoonpaprika.
- ½ teaspoonpaprika.
- ¼ cupcrumbled cotija cheese.¼ cupchopped cilantro.1lime, cut into wedges.
- ¼ cupchopped cilantro.1lime, cut into wedges.
- 1lime, cut into wedges.
Instructions
- Season the diced chicken with chili powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from heat and set aside.2️⃣Prepare the Dressing:In a small bowl, whisk together the sour cream, mayonnaise, minced garlic, and paprika until smooth. Adjust the seasoning if desired.3️⃣Assemble the Bowls:Divide the cooked rice amongfour bowls.Top each bowl with an equal portion of the cooked chicken and corn.4️⃣Add Toppings:Drizzle each bowl with the creamy dressing.Sprinkle with crumbled cotija cheese and chopped cilantro.5️⃣Serve:Add a lime wedge to each bowl. Squeeze the lime over the top just before eating for a burst of freshness.
- In a small bowl, whisk together the sour cream, mayonnaise, minced garlic, and paprika until smooth. Adjust the seasoning if desired.
- Divide the cooked rice amongfour bowls.Top each bowl with an equal portion of the cooked chicken and corn.4️⃣Add Toppings:Drizzle each bowl with the creamy dressing.Sprinkle with crumbled cotija cheese and chopped cilantro.5️⃣Serve:Add a lime wedge to each bowl. Squeeze the lime over the top just before eating for a burst of freshness.
- Top each bowl with an equal portion of the cooked chicken and corn.
- Drizzle each bowl with the creamy dressing.Sprinkle with crumbled cotija cheese and chopped cilantro.5️⃣Serve:Add a lime wedge to each bowl. Squeeze the lime over the top just before eating for a burst of freshness.
- Sprinkle with crumbled cotija cheese and chopped cilantro.
- Add a lime wedge to each bowl. Squeeze the lime over the top just before eating for a burst of freshness.
Notes
Make It Spicy: Add a pinch of cayenne pepper to the chicken seasoning or mix hot sauce into the dressing for a fiery kick.Rice Options: Use brown rice, cauliflower rice, or quinoa for a healthy twist.Roasted Corn: For extra flavor, roast the corn kernels in a skillet with a bit of butter and paprika before adding them to the bowl.Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving, and add fresh toppings like cilantro and lime.
Rice Options: Use brown rice, cauliflower rice, or quinoa for a healthy twist.Roasted Corn: For extra flavor, roast the corn kernels in a skillet with a bit of butter and paprika before adding them to the bowl.Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving, and add fresh toppings like cilantro and lime.
Roasted Corn: For extra flavor, roast the corn kernels in a skillet with a bit of butter and paprika before adding them to the bowl.Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving, and add fresh toppings like cilantro and lime.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving, and add fresh toppings like cilantro and lime.