Description
A delicious and flavorful Street Corn Chicken Rice Bowl featuring tender chicken, charred corn, and a creamy sauce, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, sliced
- 1/4 teaspoon smoked paprika (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
- In the same skillet, add the corn and cook for about 3-4 minutes until heated through and slightly charred.
- In a small bowl, mix together mayonnaise, sour cream, lime juice, and smoked paprika (if using) until well combined.
- To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, charred corn, avocado slices, and a drizzle of the creamy sauce.
- Finish with crumbled cotija cheese and chopped cilantro for garnish.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
- Substitute quinoa or brown rice for a healthier grain option.
- You can also use grilled shrimp or tofu instead of chicken for a different protein choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg