Description
A delicious and fresh Street Corn Chicken Rice Bowl featuring seasoned chicken, charred corn, and a creamy lime sauce.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound 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 crumbled feta cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
- In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred. Remove from heat.
- In a small bowl, mix together the mayonnaise, lime juice, and a pinch of salt to create a creamy sauce.
- To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, charred corn, crumbled feta cheese, and avocado slices.
- Drizzle the creamy lime sauce over the top and garnish with chopped cilantro. Serve with lime wedges on the side.
Notes
- For a spicy kick, add diced jalapeños or a sprinkle of cayenne pepper to the chicken seasoning.
- Substitute quinoa or brown rice for a healthier grain option, or use cauliflower rice for a low-carb version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg