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 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 about 6-7 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing.
- In the same skillet, add the corn and sauté for 3-4 minutes until heated through and slightly charred.
- In a small bowl, mix together the mayonnaise, lime juice, and a pinch of salt to create a creamy sauce.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, sautéed corn, crumbled feta cheese, and avocado slices.
- Drizzle the creamy sauce over the top and garnish with chopped cilantro. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
- You can substitute the chicken with grilled shrimp or tofu for a different protein option.
- Prep Time: 10 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: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg