Description
This Street Corn Chicken Rice Bowl combines smoky charred corn, seasoned chicken, creamy dressing, and fluffy rice for a vibrant and satisfying meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup uncooked basmati or jasmine rice
- 2 cups water or chicken broth
- 3 cups frozen corn, thawed (or 2 (15-ounce) cans corn, drained, or kernels from 3 ears fresh corn)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 cup light mayonnaise or Greek yogurt
- Juice of 1 large lime (about 2 tablespoons)
- 1/4 teaspoon chili powder, plus more for garnish
- Pinch of cayenne pepper (optional, for extra heat)
- 1/4 cup crumbled feta cheese (or cotija cheese)
Instructions
- Rinse rice under cold water until clear, then cook with water/chicken broth according to package instructions
- Pat chicken dry, toss with olive oil and spices, then cook in a skillet until golden brown and cooked through
- Char corn in the same skillet, then mix with the dressing made of mayonnaise, lime juice, spices, red onion, and cilantro
- Assemble the bowls with rice, chicken, and corn salad. Garnish and serve
Notes
For a vegetarian option, replace chicken with tofu or beans.
Rice can be substituted with quinoa, brown rice, or cauliflower rice.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg