Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring tender spiced chicken, creamy street corn topping, and zesty cilantro lime rice, perfect for a satisfying and easy weeknight meal.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size pieces
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- Juice of one lime
Street Corn Topping
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese or finely grated parmesan or queso fresco
- 1 tsp chili powder or tajin
- Juice of half of a lime
- Salt and pepper to taste
- Hot sauce to taste
Cilantro Lime Rice
- 1 cup jasmine rice uncooked
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- Juice of one lime
Toppings (optional)
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- Prepare Cilantro Lime Rice: Add rice, water, and salt to a medium pot with a tight-fitting lid. Bring to a gentle boil, then reduce heat to low and cover tightly. Simmer for 12 minutes or until water is absorbed. Remove from heat and let the rice rest, covered, for 10 minutes. Fluff with a spatula or spoon, then stir in lime juice and cilantro. Keep warm with the lid on while preparing the other components.
- Cook the Chicken: In a bowl, combine chicken pieces with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil. Mix well to coat evenly. Heat a large skillet over medium-high heat, add the chicken, and cook for 6-8 minutes, turning and stirring occasionally until browned and cooked through. Avoid overcrowding by cooking in batches if necessary to prevent steaming.
- Make Street Corn Topping: Heat the corn in a small pan over medium heat on the stove or in a microwave-safe bowl in the microwave until warm. Stir in light sour cream, light mayo, cotija cheese, lime juice, chili powder or tajin, salt, and pepper to taste. Add hot sauce if desired and mix thoroughly.
- Assemble Street Corn Chicken Bowls: Start with a warm base of cilantro lime rice. Top with cooked chicken, then spoon over the creamy street corn topping. Finish with your favorite optional toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, or tortilla chips. Serve immediately and enjoy!
Notes
- Don’t crowd the chicken in the pan; cook in batches to allow browning and prevent steaming for maximum flavor.
- Use a pot with a tight-fitting lid without vent holes when cooking rice to ensure it cooks properly; cover vent holes with foil if necessary.
- Fresh lime juice brightens the bowl; warm the lime briefly in the microwave and roll on a surface to release more juice if needed.
- Each bowl contains approximately 4.5 oz cooked chicken, 3/4 cup rice, and 3/4 cup street corn topping.
- Use light versions of mayo and sour cream for a lighter dish; nutritional values may vary if using different versions.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 75 mg
