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–+ servings
Street Corn Chicken Rice Bowl

Zesty Street Corn Chicken Rice Bowl: A Quick Flavor Boost

Experience the vibrant flavors of Street Corn Chicken Rice Bowl, a quick and delicious dinner ideal for busy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken thighs can substitute chicken breasts
  • 2 tablespoons olive oil can substitute avocado oil
  • 1 tablespoon chili powder adjust based on spice preference
  • 1 teaspoon cumin can substitute with coriander
  • 1 teaspoon paprika smoked paprika gives richer taste
  • 3 cloves garlic minced; garlic powder works in a pinch
  • 1 tablespoon lime juice fresh limes preferred
  • to taste salt & pepper
For the Rice
  • 1 cup jasmine rice can replace with basmati or long-grain rice
  • 2 cups chicken broth can use vegetable broth for vegetarian
  • ¼ cup fresh cilantro can substitute with parsley
For the Corn Salad
  • 2 cups fresh corn or 1 cup frozen corn
  • ¼ cup mayonnaise can use Greek yogurt for a lighter version
  • ¼ cup cotija cheese can substitute with feta or queso fresco

Equipment

  • skillet
  • Mixing Bowl
  • Medium Skillet

Method
 

Step-by-Step Instructions
  1. Rinse the jasmine rice under cold water until the water runs clear. Sauté the rice in olive oil for 2-3 minutes. Add chicken broth and a pinch of salt, bring to a boil, then simmer for 15-18 minutes. Fluff rice and stir in lime zest and juice with cilantro.
  2. Cut the chicken into bite-sized pieces. Mix olive oil, garlic, chili powder, cumin, paprika, lime juice, salt and pepper in a bowl. Coat chicken and marinate for at least 30 minutes. Cook chicken in a skillet for 4-6 minutes per side until golden.
  3. Char the corn by grilling or in a skillet for 5–7 minutes. Mix corn with mayonnaise, lime zest and juice, cilantro, and cotija cheese in a bowl until creamy.
  4. Layer rice at the bottom of bowls, then add chicken and top with corn salad. Garnish with additional cotija cheese, lime wedges, and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Marinate chicken for up to 4 hours for enhanced flavor. Store leftovers in airtight containers for up to 3 days, keeping components separate for freshness. Freeze rice and chicken in separate containers for up to 3 months.

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