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Street Corn Chicken Rice Bowl

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This Street Corn Chicken Rice Bowl is a delicious fusion of juicy grilled chicken, creamy street corn, and cilantro-lime rice. Inspired by Mexican street food, this easy-to-make dish offers a flavorful and balanced meal, with customizable options to suit any spice level or dietary preference. Perfect for quick weeknight dinners or meal prep!

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts, diced

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon ground cumin

1 tablespoon olive oil

Salt and black pepper, to taste

For the Rice:

1 cup long-grain rice, cooked according to package instructions

Juice of 1 lime

2 tablespoons chopped fresh cilantro

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)

¼ cup mayonnaise

¼ cup crumbled cotija cheese

½ teaspoon chili powder

Juice of 1 lime

Salt, to taste

Optional Toppings:

Diced avocado

Chopped tomatoes

Sliced jalapeños

Extra crumbled cotija cheese

Instructions

  • Prepare the Chicken:

    • In a bowl, toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

    • Heat olive oil in a skillet over medium heat. Cook the seasoned chicken for 5-7 minutes, or until browned and fully cooked. Set aside.

  • Cook the Rice:

    • Prepare the rice according to package instructions.

    • Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.

  • Make the Street Corn:

    • In a bowl, combine corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.

  • Assemble the Bowls:

    • Divide the cilantro-lime rice among serving bowls.

    • Top each bowl with the cooked chicken and a generous scoop of the street corn mixture.

    • Add optional toppings as desired.

Notes

  • For a vegetarian option, replace chicken with grilled vegetables like bell peppers, zucchini, and mushrooms, and add black beans or chickpeas for extra protein.

  • For a vegan option, use tofu or tempeh marinated in similar spices as the chicken and opt for vegan mayo.

  • Storage: Store rice, chicken, and street corn separately in airtight containers in the refrigerator for up to 3 days.

  • Freezing: Chicken and rice can be frozen for up to 2 months. Street corn mixture is best fresh.

Find it online: https://recipesbyjanet.com/street-corn-chicken-rice-bowl/