Description
A delicious and flavorful Street Corn Chicken Rice Bowl that combines grilled chicken, sautéed corn, and a creamy sauce over a bed of rice.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a medium bowl, combine the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Mix well and set aside.
- Season the chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side, or until fully cooked. Remove from heat and let it rest for 5 minutes before slicing.
- In a skillet, add the corn and sauté over medium heat for about 3-4 minutes until heated through and slightly charred. Season with salt and pepper.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, sautéed corn, a generous dollop of the creamy sauce, avocado slices, remaining cotija cheese, and chopped cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
- For a spicy kick, add diced jalapeños or a sprinkle of cayenne pepper to the chicken seasoning.
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg