STREET CORN CHICKEN RICE BOWL
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
450 kcal
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Course
Main Course
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Cuisine
Mexican
STREET CORN CHICKEN RICE BOWL
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This Street Corn Chicken Rice Bowl is a flavorful and hearty meal that combines seasoned chicken, Mexican street corn, and rice. It's perfect for a quick and tasty lunch or dinner.
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Ingredients
For the Chicken:
- chicken breast boneless, skinless
- olive oil
- chili powder
- cumin 1 teaspoon
- paprika
- garlic powder
- onion powder
- salt to taste
- black pepper to taste
For the Rice:
- long-grain white rice 1 cup
- water 2 cups
- salt
For the Street Corn:
- corn kernels fresh or frozen
- mayonnaise ¼ cup
- sour cream
- cotija cheese ¼ cup, crumbled
- lime juice 1 tablespoon
- chili powder 1/2 teaspoon
- smoked paprika ¼ teaspoon
- salt to taste
- black pepper to taste
For the Toppings:
- avocado sliced
- cilantro ¼ cup, chopped fresh
- lime wedges, for serving
- hot sauce optional
Instructions
Prepare the Chicken:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Rub the spice mixture all over the chicken breasts.
- Place the chicken on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Let the chicken rest for 5 minutes before slicing.
Cook the Rice:
- In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
Prepare the Street Corn:
- In a large skillet, cook the corn kernels over medium heat until they are slightly charred, about 5-7 minutes.
- In a mixing bowl, combine the charred corn, mayonnaise, sour cream, crumbled Cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper. Mix well.
Assemble the Bowls:
- Divide the cooked rice among four bowls.
- Top each bowl with sliced chicken, street corn mixture, and sliced avocado.
- Garnish with chopped fresh cilantro and lime wedges.
- Drizzle with hot sauce if desired.
Notes
- Grain Alternatives: Feel free to use brown rice, quinoa, or cauliflower rice for a different texture and flavor.
- Vegetable Additions: You can add other vegetables like black beans, bell peppers, or diced tomatoes for added nutrition and variety.
- Cheese Variations: If you can't find Cotija cheese, you can use feta or queso fresco as a substitute.
- Make-Ahead: The chicken and street corn can be prepared ahead of time and stored in the refrigerator. Assemble the bowls just before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.
- Grain Alternatives: Feel free to use brown rice, quinoa, or cauliflower rice for a different texture and flavor.
- Vegetable Additions: You can add other vegetables like black beans, bell peppers, or diced tomatoes for added nutrition and variety.
- Cheese Variations: If you can't find Cotija cheese, you can use feta or queso fresco as a substitute.
- Make-Ahead: The chicken and street corn can be prepared ahead of time and stored in the refrigerator. Assemble the bowls just before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.
Nutrition Information
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Calories
450kcal
(23%)
Carbohydrates
20g
(7%)
Protein
40g
(80%)
Fat
25g
(38%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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