Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken, creamy street corn, and fluffy rice into a bold, satisfying meal packed with flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup grilled corn kernels (or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
1. Season chicken breasts with chili powder, smoked paprika, salt, and pepper. Grill or pan-sear until cooked through, about 6-8 minutes per side. Let rest, then slice.
2. In a bowl, mix grilled corn with mayonnaise, sour cream, lime juice, half the cotija cheese, and cilantro. Add salt and pepper to taste.
3. Divide cooked rice into serving bowls. Top with sliced chicken and the corn mixture.
4. Sprinkle remaining cotija cheese and additional cilantro. Add a lime wedge if desired.
5. Serve and enjoy.
Notes
For extra heat, add diced jalapeños or a drizzle of hot sauce.
Use leftover rotisserie chicken for a quicker meal prep.
Brown rice or quinoa can be used instead of white rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg