Description
A delicious and flavorful Street Corn Chicken Rice Bowl that combines seasoned chicken, sautéed corn, and a creamy sauce over a bed of rice.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, sliced (optional)
Instructions
- In a bowl, mix the chili powder, garlic powder, cumin, salt, and pepper. Rub this spice mixture all over the chicken breasts.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing.
- In the same skillet, add the remaining tablespoon of olive oil and the corn. Sauté for about 5 minutes, or until the corn is heated through and slightly charred. Remove from heat.
- In a small bowl, combine the mayonnaise, sour cream, lime juice, and half of the Cotija cheese. Mix well to create the sauce.
- To assemble the bowls, start with a base of cooked rice, then top with sliced chicken, sautéed corn, and a drizzle of the sauce. Sprinkle with the remaining Cotija cheese and chopped cilantro. Add avocado slices if desired.
Notes
- For a spicier kick, add diced jalapeños to the corn while sautéing.
- Substitute grilled shrimp or tofu for the chicken to make it a seafood or vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg