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Street Corn Chicken Rice Bowl for a Quick Weeknight Meal

Street Corn Chicken Rice Bowl for a Quick Weeknight Meal

Spiced chicken served over cilantro lime rice with creamy street corn.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories: 553
Ingredients Method Nutrition

Ingredients
  

  • 1.25-1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 cups cooked corn I used canned and drained
  • ½ cup plain Greek yogurt I used 2%
  • 3 Tablespoons cotija cheese
  • 2 Tablespoons avocado oil mayonnaise
  • Juice + zest of 1 lime
  • 1 jalapeño finely diced, optional
  • 2 –3 Tablespoons chopped cilantro
  • ¼ teaspoon salt
  • 2 cups water
  • 1 cup long-grain white rice
  • 1 teaspoon sea salt
  • 3 Tablespoons chopped fresh cilantro
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon lime zest or to taste
  • 1 avocado cubed
  • Pickled red onions or fresh red onions chopped
  • Cilantro
  • Cotija cheese
  • 1 jalapeño finely diced, optional (Optional for serving)

Method
 

  1. Make rice: Bring the water to a boil in a medium saucepan. Add rice and salt to the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Combine chopped cilantro with lime juice and lime zest in a bowl. Add warm rice, toss and serve.
  2. Make corn salad: In a bowl, combine corn, greek yogurt, cotija, mayo, lime juice and zest, jalapeño (if using), cilantro and salt. Stir gently until combined and adjust seasoning as needed. Set aside.
  3. Season chicken.
  4. Cook chicken: In a small bowl, combine all the spices. Add chicken chunks to a larger bowl and toss with seasonings.
  5. Cook.
  6. Add oil to a large skillet over medium heat. Once hot, add the chicken and cook 4-5 minutes per side until cooked through and internal temp reaches 165°F.
  7. Assemble the bowls: Divide the warm cilantro lime rice evenly among 4 bowls. Spread it out slightly so you have room for toppings.
  8. Serve.
  9. Top each bowl with chicken chunks. Add a generous scoop of the Mexican street corn to the bowl. Add avocado, pickled red onions (or fresh red onions), cilantro, a sprinkle of crumbled cotija cheese and a squeeze of fresh lime juice, if desired.

Nutrition

Calories: 553kcalCarbohydrates: 57gProtein: 45gFat: 17gSaturated Fat: 4gSodium: 1314mgFiber: 4.5gSugar: 7g

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