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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Bowl, Dinner
  • Method: Grilled, Stovetop
  • Cuisine: Tex-Mex, Mexican-American
  • Diet: Gluten Free

Description

A delicious and hearty bowl loaded with grilled chicken, Mexican-style street corn, and fluffy rice, topped with a creamy lime dressing.


Ingredients

Units Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice

For the Rice:

  • 1 cup white rice (or brown rice)
  • 2 cups chicken broth (or water)
  • 1 tablespoon butter
  • 1/2 teaspoon salt

For the Street Corn:

  • 2 cups corn (fresh, frozen, or canned)
  • 1 tablespoon butter
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup cotija cheese (or feta)
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon hot sauce (optional)

For Garnishing:

  • 1/2 avocado, sliced
  • Extra cotija cheese
  • Chopped cilantro
  • Lime wedges

Instructions

1. Cook the Rice:

  1. In a medium pot, bring chicken broth (or water) to a boil.
  2. Stir in rice, butter, and salt. Cover and reduce heat to low.
  3. Simmer for 15 minutes (or according to package instructions). Remove from heat and let sit for 5 minutes.

2. Cook the Chicken:

  1. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
  2. Coat the chicken in the spice mixture.
  3. Heat a grill pan or skillet over medium heat. Cook chicken for 6-7 minutes per side, until fully cooked (internal temp: 165°F).
  4. Let rest for 5 minutes, then slice.

3. Make the Street Corn:

  1. In a skillet, melt butter over medium heat. Add corn, chili powder, smoked paprika, and salt. Sauté for 3-4 minutes.
  2. Remove from heat and mix with mayo, sour cream, cotija cheese, lime juice, cilantro, and hot sauce (if using).

4. Assemble the Bowls:

  1. Divide the cooked rice into bowls.
  2. Top with sliced chicken and street corn.
  3. Add avocado, extra cotija cheese, chopped cilantro, and a lime wedge.
  4. Serve immediately and enjoy!

Notes

  • Swap chicken for shrimp, tofu, or steak for variety.
  • Use cauliflower rice for a lower-carb option.
  • Drizzle with chipotle ranch or avocado crema for extra flavo

Nutrition

  • Calories: 550
  • Sugar: 5g
  • Sodium: 800g
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 95mg