Description
This Street Corn Chicken Rice Bowl is packed with bold flavors and fresh ingredients. Juicy grilled chicken is served over fluffy rice and topped with sweet corn, creamy sauce, tangy lime, and a sprinkle of cheese for a satisfying meal that comes together quickly and tastes like summer in every bite.
Ingredients
For the Chicken:
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1 lb boneless, skinless chicken breasts
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1 tbsp olive oil
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1 tsp chili powder
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1/2 tsp garlic powder
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1/2 tsp cumin
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1/2 tsp paprika
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Salt and pepper to taste
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Juice of 1 lime
For the Street Corn Topping:
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1 1/2 cups corn kernels (fresh, canned, or frozen)
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1/4 cup mayonnaise
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1/4 cup sour cream
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1/2 tsp chili powder
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1/2 tsp smoked paprika
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1/2 cup cotija or feta cheese, crumbled
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Juice of 1/2 lime
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2 tbsp chopped fresh cilantro
For the Bowls:
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2 cups cooked white or brown rice
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Diced avocado (optional)
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Extra lime wedges for serving
Instructions
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Cook the Chicken:
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Preheat grill or stovetop pan over medium-high heat.
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Rub chicken with olive oil and season with chili powder, garlic powder, cumin, paprika, salt, pepper, and lime juice.
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Grill for 5–6 minutes per side or until fully cooked. Let rest, then slice.
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Make the Street Corn Mix:
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In a bowl, mix corn, mayo, sour cream, chili powder, paprika, lime juice, and crumbled cheese. Stir in chopped cilantro.
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Assemble the Bowls:
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Divide cooked rice between bowls.
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Top with sliced chicken and a generous scoop of the street corn mixture.
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Add diced avocado if using, and garnish with extra cheese, cilantro, and lime wedges.
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Notes
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You can use rotisserie chicken for a shortcut.
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Swap white rice with cauliflower rice for a low-carb version.
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Add hot sauce or jalapeños for extra spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 560mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg