Description
A delicious and flavorful Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and creamy toppings 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 tablespoon lime juice
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink. Remove from heat and set aside.
- In the same skillet, add the corn and cook for 2-3 minutes until heated through.
- In a small bowl, mix together the mayonnaise, sour cream, and lime juice until well combined.
- To assemble the bowls, start with a base of cooked rice. Top with the cooked chicken, corn, and drizzle the mayo mixture over the top.
- Sprinkle crumbled feta cheese and chopped cilantro over each bowl. Add sliced avocado and serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken while cooking.
- Substitute quinoa or cauliflower 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