Description
This Street Corn Chicken and Rice Bowl recipe is a flavorful and satisfying meal that combines tender, seasoned chicken with a creamy corn mixture, cilantro rice, and fresh toppings.
Ingredients
Units
Scale
For the chicken
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 whole lime zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts
For the corn
- 1 cup frozen fire roasted corn
- 1/4 cup greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons crumbled cotija cheese
- 1 whole lime juice and zest
- 1/4 cup cilantro finely chopped
- 1 teaspoon tajin
- 1/4 teaspoon garlic powder
For the bowls
- 1/2 cup jasmine rice
- 1/4 cup cilantro
- 1 tsp salt, pinch of
- 2 tablespoons finely diced red onion
- 1 whole avocado sliced
Instructions
- Preheat the oven to 400°F. Combine the cumin, paprika, garlic powder, cayenne pepper, lime zest, salt, and pepper in a small bowl.
- Brush a thin layer of olive oil over both sides of the chicken. Then evenly coat the chicken with the seasoning mixture.
- Place the chicken on a lightly greased sheet pan and bake for 25-30 minutes, or until the internal temperature reaches 165°F. (Flip the chicken halfway through for even browning.) Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing it into strips.
- While the chicken is baking, cook the rice according to package instructions. When the rice is finished cooking, stir in the cilantro and a pinch of salt.
- Cook the corn according to package instructions.
- While the corn is cooking, combine the Greek yogurt, mayonnaise, cotija cheese, lime juice and zest, cilantro, Tajín, and garlic powder in a small bowl.
- Mix in ¼ cup of the sauce into the cooked corn.
- To assemble the bowls, divide the cilantro rice between two bowls and top with sliced chicken, corn mixture, sliced avocado, diced red onion, more cotija cheese, and more fresh cilantro. Drizzle the remaining sauce over top or store it in the fridge for up to 4 days.
Notes
- Fresh corn on the cob, charred on the grill, is great when it’s in season.
- If you have extra sauce, use it as a dip for chips or veggies, on grilled veggie skewers, or on tacos!
Nutrition
- Serving Size: 1 bowl
- Calories: 834 kcal
- Sugar: 5g
- Sodium: 2106mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 28g
- Trans Fat: 0.1g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 60g
- Cholesterol: 173mg
