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–+ servings
Olivia

Street Corn Chicken Rice Bowl: A Flavorful Delight!

A delicious and flavorful Street Corn Chicken Rice Bowl that combines grilled chicken, sautéed corn, and a creamy sauce over a bed of rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a medium bowl, combine the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Mix well and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 20gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 2g

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.

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