Description
A delicious and flavorful Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and creamy sauce over a bed of rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts, diced
- 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 cup diced red onion
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with chili powder, garlic powder, cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
- In the same skillet, add the corn and sauté for 3-4 minutes until heated through and slightly charred. Remove from heat.
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Stir until well combined.
- To assemble the bowls, start with a base of cooked rice. Top with the cooked chicken, sautéed corn, avocado slices, and diced red onion.
- Drizzle the creamy sauce over the top and sprinkle with the remaining cotija cheese and chopped cilantro.
- Serve immediately and enjoy your delicious Street Corn Chicken Rice Bowl!
Notes
- For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the chicken.
- You can substitute quinoa or brown rice for a healthier grain option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg