Description
A bold, smoky chicken, zesty street corn, and cilantro-lime rice come together in this Street Corn Chicken Rice Bowl to create a flavor-packed, satisfying meal. Perfect for weeknight dinners or meal prep, this dish is easy to make and full of delicious, fresh ingredients!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro (chopped)
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro (chopped)
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss the diced chicken in the mixture until fully coated. Cover and let it marinate for 15-30 minutes.
- Prepare the Street Corn Topping: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and cook for 3-5 minutes until slightly charred. Remove from heat and let it cool slightly. In a mixing bowl, combine the corn, mayonnaise, sour cream (or Greek yogurt), cotija cheese, chili powder, lime juice, and cilantro. Stir well and set aside.
- Cook the Chicken: In a large skillet, cook the marinated chicken over medium-high heat for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Let the chicken rest for 5 minutes before slicing.
- Prepare the Cilantro-Lime Rice: In a large bowl, toss the cooked rice with butter (or olive oil), lime juice, and cilantro until well combined. Season with salt to taste.
- Assemble the Bowls: Divide the cilantro-lime rice among four bowls. Top each with cooked chicken and street corn topping. Add optional toppings like avocado, jalapeños, extra lime wedges, or hot sauce.
Notes
- For extra juiciness, use chicken thighs instead of breasts.
- Char the corn well to bring out natural sweetness and depth of flavor.
- Adjust spice levels by adding extra chili powder or jalapeños if you prefer more heat.
- Make it vegetarian by swapping the chicken for grilled tofu or black beans.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired