Description
These Street Corn Chicken Rice Bowls combine flavorful seasoned chicken, creamy Mexican street corn, and fluffy cilantro lime rice for an easy, high-protein weeknight dinner. With smoky spices and fresh ingredients, this dish is bright, cozy, and customizable, perfect for meal prep or quick meals in just 30 minutes.
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 Topping
- 3 cups sweet corn (frozen or fresh works)
- 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 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 ¼ cup water
- 1/4 cup minced cilantro (optional)
- Juice of one lime
Additional Toppings and Garnishes
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- Prepare the Chicken: In a bowl, combine the smoked paprika, garlic powder, chili powder, kosher salt, and oregano. Toss the bite-sized chicken pieces with the olive oil, lime juice, and seasoning blend until evenly coated.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned. Remove from heat and set aside.
- Make the Cilantro Lime Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 1 ¼ cups water, and ½ tsp kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and fluff with a fork. Stir in minced cilantro and juice of one lime.
- Prepare the Mexican Street Corn: In the same skillet or a separate pan, cook the sweet corn over medium heat until warmed and slightly charred, about 5-7 minutes. In a bowl, mix the light sour cream, light mayo, cotija cheese, chili powder (or tajin), juice of half a lime, and season with salt, pepper, and hot sauce to taste. Combine the warm corn with this creamy mixture.
- Assemble the Bowls: Divide the cilantro lime rice into four bowls. Top each bowl with cooked chicken, creamy Mexican street corn, and your choice of additional toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips.
- Serve: Add extra lime wedges and hot sauce on the side if desired. Serve immediately and enjoy your vibrant and flavorful Street Corn Chicken Rice Bowls.
Notes
- These bowls are perfect for easy, high-protein weeknight dinners and meal prepping for the week.
- You can substitute cotija cheese with parmesan or queso fresco for different flavors.
- Adjust spice levels by adding more chili powder or hot sauce according to your taste.
- Fresh or frozen corn both work well for this recipe.
- Skip cilantro if you don’t like it or substitute with parsley.
- Store leftovers separately for best texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 3 g
- Sodium: 550 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: 80 mg
