Description
This Loaded Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining tender, spiced chicken with creamy, tangy street corn and fresh toppings, all served over a bed of rice. Perfect for a quick and satisfying dinner with a Mexican-inspired twist.
Ingredients
Scale
Chicken and Rice
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Street Corn Mixture
- 1 cup corn (grilled, roasted, or canned and drained)
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
Toppings
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped cilantro
- 1/4 cup diced red onion
- 1/4 cup diced cherry tomatoes
- 1/2 avocado, sliced
- Lime wedges for serving
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add diced chicken along with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from heat and set aside.
- Prepare the Street Corn Mixture: In a separate bowl, combine the corn with mayonnaise or Greek yogurt, lime juice, chili powder, and cayenne pepper if using. Stir well to evenly coat the corn with the creamy, spicy dressing.
- Assemble the Bowls: Divide the cooked rice evenly between serving bowls as the base layer.
- Add Toppings: Top each bowl with the seasoned chicken pieces, the prepared street corn mixture, crumbled cotija cheese, chopped cilantro, diced red onion, cherry tomatoes, and sliced avocado for a burst of fresh flavor and texture.
- Serve: Garnish with lime wedges for squeezing over the bowl just before eating to add a bright, zesty finish. Enjoy immediately.
Notes
- You can use any type of rice you prefer, including white, brown, or cauliflower rice for a lower-carb option.
- Grilling or roasting the corn adds a smoky depth of flavor, but canned corn also works well for convenience.
- Swap mayonnaise with Greek yogurt for a lighter and tangier flavor profile.
- Add extra cayenne pepper or chili powder if you prefer more heat.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
- This recipe can be easily doubled to serve more people.
