Description
A flavorful and satisfying Street Corn Chicken Rice Bowl featuring seasoned chicken, sautéed corn, and a creamy sauce.
Ingredients
Scale
- 2 cups cooked white rice
- 1 lb 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 (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a medium bowl, combine the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Mix well and set aside.
- Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Heat a skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
- In the same skillet, add the corn and sauté for about 3-4 minutes until heated through and slightly charred.
- To assemble the bowls, place 1 cup of cooked rice in each bowl. Top with sliced chicken, sautéed corn, and a generous drizzle of the creamy sauce.
- Sprinkle the remaining cotija cheese and chopped cilantro over the top. Add avocado slices and serve with lime wedges on the side.
Notes
- For added flavor, consider marinating the chicken in lime juice and spices for at least 30 minutes before cooking.
- You can substitute the cotija cheese with feta or omit it for a dairy-free option.
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 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: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg