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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 tender chicken, sweet corn, and creamy toppings over a bed of rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same skillet, add the corn and cook for 2-3 minutes until heated through.
  3. In a small bowl, mix together the mayonnaise, sour cream, and lime juice until well combined.
  4. 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.
  5. Sprinkle crumbled feta cheese and chopped cilantro over each bowl. Add sliced avocado and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 20gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 3g

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.

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