Description
A delicious and vibrant street corn chicken rice bowl that combines tender chicken, sweet corn, and a creamy dressing for a flavor-packed meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
- While the chicken is cooking, prepare the corn. If using fresh corn, grill or sauté it in a separate pan until slightly charred. If using frozen or canned corn, heat it in a small saucepan until warmed through.
- In a bowl, mix together the mayonnaise, sour cream, lime juice, and a pinch of salt. This will be your creamy dressing.
- To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, corn, a drizzle of the creamy dressing, crumbled cotija cheese, sliced avocado, and chopped cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy dressing.
- Substitute quinoa or cauliflower rice for a lower-carb option while keeping the flavors intact.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg