Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring tender spiced chicken, creamy street corn topping, and zesty cilantro lime rice, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size pieces
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- juice of one lime
Street Corn Topping
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese or finely grated parmesan or queso fresco
- 1 tsp chili powder or tajin
- juice of half of a lime
- salt and pepper to taste
- hot sauce to taste
Cilantro Lime Rice
- 1 cup jasmine rice uncooked
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- juice of one lime
Toppings (optional)
- lettuce
- pico de gallo
- onions
- jalapeno
- diced avocado
- tortilla chips
Instructions
- Prepare Cilantro Lime Rice: Add rice, water, and kosher salt to a medium pot with a tight-fitting lid that has no vent holes. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 minutes or until water is fully absorbed. Remove from heat and keep covered; let it rest for 10 minutes. Fluff rice with a rubber spatula or spoon, then stir in lime juice and cilantro. Keep warm while preparing the rest of the bowl parts.
- Cook the chicken: While the rice is cooking, combine the chicken pieces in a bowl with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil. Mix thoroughly until all chicken pieces are evenly coated with spices. Heat a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 6-8 minutes, turning and stirring occasionally until browned and cooked through.
- Make Street Corn Topping: Heat the corn in a small pan over medium heat on the stove or in a microwave-safe bowl in the microwave until warm. Stir in light mayo, sour cream, cotija cheese, lime juice, chili powder, salt, and pepper to taste. Add hot sauce if desired and mix well.
- Assemble Street Corn Chicken Bowls: Start with a warm base of fluffy cilantro lime rice. Top with cooked chicken pieces, followed by a generous portion of the creamy street corn topping. Finish with your choice of optional toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips. Serve immediately and enjoy!
Notes
- Don’t crowd the chicken in the pan to ensure it sears properly instead of steaming; cook in batches if needed.
- Use a pot with a tight-fitting lid without vent holes for perfectly cooked rice. Plug any steam holes with foil if necessary.
- Fresh lime juice brightens the flavors; to get more juice from hard limes, microwave for 10 seconds and roll on countertop before juicing.
- Each bowl contains approximately 4.5 oz cooked chicken, 3/4 cup rice, and 3/4 cup street corn topping.
- Nutritional info is based on using boneless skinless chicken breasts and light versions of mayo and sour cream; adjust accordingly if using different ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
