Description
These Street Corn Chicken Rice Bowls are a vibrant and satisfying meal featuring tender, seasoned chicken, creamy Mexican-style street corn, and fluffy cilantro lime jasmine rice. With layers of smoky, tangy, and fresh flavors, this dish is perfect for quick weeknight dinners or meal prep, delivering a healthy, high-protein option that can be customized with your favorite toppings like avocado, pico de gallo, and tortilla chips.
Ingredients
Scale
Chicken and Seasoning
- 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
Mexican Street Corn
- 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
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- Prepare the Chicken: In a bowl, combine the chicken pieces with smoked paprika, garlic powder, chili powder, kosher salt, and oregano. Add olive oil and juice of one lime, then toss until the chicken is evenly coated and well seasoned.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the seasoned chicken pieces for about 6-8 minutes per side until fully cooked through and browned on the outside. Remove from heat and set aside.
- Make the Cilantro Lime Rice: Rinse the jasmine rice under cold water until water runs clear. In a medium pot, combine rice, water, and kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed and rice is tender. Remove from heat, fluff with a fork, then stir in minced cilantro and lime juice.
- Prepare the Mexican Street Corn: In the same skillet or a separate pan, cook the sweet corn over medium heat until tender and slightly charred, about 5-7 minutes. Remove from heat and stir in light sour cream, light mayo, cotija cheese, chili powder (or tajin), lime juice, salt, pepper, and hot sauce to taste.
- Assemble the Bowls: Divide the cilantro lime rice among bowls, top with cooked chicken and creamy street corn. Add desired toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips for crunch and extra flavor.
Notes
- These bowls are highly customizable; swap chicken for tofu or shrimp for variety.
- Use fresh corn for a sweeter, fresher taste or frozen corn for convenience.
- If you prefer spicier dishes, increase the chili powder or add extra hot sauce while assembling.
- Perfect for meal prep: store components separately to maintain freshness and assemble when ready to eat.
- You can substitute cotija cheese with parmesan or queso fresco depending on availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 85 mg
