Description
Inspired by the vibrant flavors of street corn, this chicken rice bowl is packed with delicious textures and bold tastes. A perfect combination of tender chicken, creamy corn, and savory rice that’s sure to satisfy your taste buds!
Ingredients
Scale
- 2 chicken breasts, grilled and sliced
- 1 cup cooked rice (white, brown, or cilantro-lime rice)
- 1 cup fresh or frozen corn kernels
- 1/4 cup mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup crumbled cotija cheese (or feta)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the chicken: Grill or pan-sear the chicken breasts until fully cooked (about 6-7 minutes per side). Slice them thinly once rested.
- Prepare the street corn sauce: In a small bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Cook the corn: In a skillet over medium heat, cook the corn until it starts to brown slightly, about 5-7 minutes.
- Assemble the bowls: In each bowl, layer a base of rice, followed by the grilled chicken slices and cooked corn. Drizzle the street corn sauce over the top.
- Garnish and serve: Sprinkle with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice.
Notes
- For a spicier kick, add some chopped jalapeños or drizzle with hot sauce.
- You can swap the rice with quinoa or a lettuce base for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450 kcal
- Fat: 18 g
- Carbohydrates: 45 g
- Fiber: 5g
- Protein: 35 g