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–+ servings
Silvia

Street Corn Chicken Rice Bowl: A Flavorful Delight!

A delicious and flavorful Street Corn Chicken Rice Bowl featuring marinated chicken, fresh corn, and a creamy sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked rice white or brown
  • 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 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

Method
 

  1. In a large bowl, combine the olive oil, chili powder, garlic powder, cumin, salt, and pepper. Add the chicken breasts and coat them evenly with the spice mixture. Let marinate for at least 15 minutes.
  2. While the chicken is marinating, prepare the corn. If using fresh corn, grill or sauté it until slightly charred. If using frozen corn, cook according to package instructions. Set aside.
  3. In a small bowl, mix together the mayonnaise, sour cream, lime juice, and a pinch of salt. This will be your creamy sauce.
  4. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
  5. To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, corn, a drizzle of the creamy sauce, crumbled cotija cheese, fresh cilantro, and avocado slices.
  6. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
  • Substitute quinoa for rice for a gluten-free option or to add extra protein.

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