Description
A delicious and easy-to-make street corn chicken rice bowl that combines tender chicken, sweet corn, and flavorful spices, topped with feta cheese and fresh cilantro.
Ingredients
- 2 cups cooked white rice
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup frozen corn, thawed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Add the thawed corn to the skillet and cook for an additional 2-3 minutes, stirring until heated through.
- To serve, divide the cooked rice among bowls. Top each bowl with the chicken and corn mixture.
- Sprinkle crumbled feta cheese and chopped cilantro over each bowl. Serve with lime wedges on the side for squeezing over the top.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken while cooking.
- You can substitute quinoa or brown rice for a healthier grain option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg