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Maya

Street Corn Chicken Rice Bowl: A Flavorful Delight!

A delicious and vibrant meal that combines the flavors of street corn and tender chicken in a rice bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced
  • Lime wedges for serving

Method
 

  1. In a medium bowl, combine the mayonnaise, lime juice, and half of the chopped cilantro. Set aside for drizzling over the bowl later.
  2. Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.
  3. In a skillet, add the corn kernels and sauté over medium heat for about 5 minutes until heated through and slightly charred. Season with salt and pepper.
  4. To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, sautéed corn, avocado slices, and a sprinkle of cotija cheese.
  5. Drizzle the lime mayo mixture over the top and garnish with the remaining cilantro. Serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 600mgFiber: 4gSugar: 2g

Notes

  • For extra flavor, try adding diced jalapeños or a sprinkle of smoked paprika to the corn.
  • If you prefer a vegetarian option, substitute the chicken with black beans or grilled vegetables.

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