Description
Delicious and vibrant Street Corn Chicken Rice Bowls featuring tender, spice-coated chicken, zesty cilantro lime rice, and creamy street corn topping, perfect for a flavorful and satisfying meal.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size pieces
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- juice of one lime
Street Corn Topping
- 3 cups sweet corn frozen or fresh works
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese or finely grated parmesan or queso fresco
- 1 tsp chili powder or tajin
- juice of half of a lime
- salt and pepper to taste
- hot sauce to taste
Cilantro Lime Rice
- 1 cup jasmine rice uncooked
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (skip if you don’t like it)
- juice of one lime
Toppings (optional)
- lettuce
- pico de gallo
- onions
- jalapeno
- diced avocado
- tortilla chips
Instructions
- Prepare Cilantro Lime Rice: Add rice, water, and salt to a medium pot with a tight fitting lid with no vent holes. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 minutes or until water is absorbed completely. Remove from heat and keep covered. Let it rest for 10 minutes. Fluff with a rubber spatula or spoon. Stir in lime juice and cilantro. Set aside with the lid on to keep warm while preparing the rest of the bowl parts.
- Cook the Chicken: While the rice is cooking, in a bowl combine chicken with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil. Combine really well until all chicken pieces are coated with spices. Heat a large skillet over medium high heat. Add chicken and cook 6-8 minutes, turning pieces and stirring occasionally until browned and cooked through. Avoid overcrowding; cook in batches if needed to prevent steaming.
- Make Street Corn Topping: Heat the corn in a small pan on the stove over medium heat or in a microwave-safe bowl in the microwave. Stir in mayo, sour cream, cotija, lime juice, chili powder, and salt and pepper to taste. Add hot sauce, if desired.
- Assemble Street Corn Chicken Bowls: Start with a warm base of fluffy rice. Add cooked chicken on top, then top with your creamy street corn. Finish it off with all your favorite toppings. Enjoy!
Notes
- Don’t crowd the chicken: Make sure to give the chicken plenty of space in the pan to avoid steaming and to achieve a nicely browned crust.
- Use a pot with a tight-fitting lid with no holes for cooking rice to ensure proper steaming; plug any holes with foil if needed.
- Fresh lime juice brightens the bowl and enhances the street corn flavors; if the lime is hard or not juicy, microwave for 10 seconds and roll it on the counter to release more juice.
- One bowl contains approximately 4.5 oz cooked chicken, 3/4 cup rice, and 3/4 cup street corn topping.
- Adjust nutritional information if using different versions of ingredients like chicken cuts or dairy products.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
