Description

Experience the delightful blend of flavors in Street Corn Chicken Rice Bowls. This dish features tender chicken, bright corn salad, and creamy avocado, making it a delicious choice for a quick family dinner or a satisfying meal prep option.

Ingredients

Scale

1.25–1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
1 Tablespoon olive oil
1 teaspoon chili powder
½ teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 cups cooked corn, drained
½ cup plain Greek yogurt (2%)
3 Tablespoons cotija cheese
2 Tablespoons avocado oil mayonnaise
Juice + zest of 1 lime
1 jalapeño, finely diced (optional)
2–3 Tablespoons chopped cilantro
¼ teaspoon salt
2 cups water
1 cup long-grain white rice
1 teaspoon sea salt
3 Tablespoons chopped fresh cilantro
2 Tablespoons fresh lime juice
1 teaspoon lime zest (to taste)
1 avocado, cubed
Pickled red onions or fresh red onions, chopped
Cilantro
Cotija cheese

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Instructions

Cook the rice: In a medium saucepan, bring water to a boil. Add rice and salt, cover, reduce heat, and simmer for about 20 minutes until tender. Mix chopped cilantro with lime juice and zest, combine with warm rice, toss, and serve.
Prepare the corn salad: In a bowl, mix corn, Greek yogurt, cotija, mayonnaise, lime juice, lime zest, jalapeño (if using), cilantro, and salt until well combined. Adjust seasoning as desired and set aside.
Cook the chicken: In a small bowl, mix all spices. Combine chicken chunks with the seasoning in a larger bowl and toss well to coat.
In a large skillet over medium heat, add olive oil and let it heat up. Add the seasoned chicken, cooking for 4-5 minutes on each side until fully cooked and the internal temperature reaches 165°F.
Assemble the bowls: Divide warm cilantro lime rice among 4 bowls, spreading slightly to create space for toppings.
Top each bowl with chicken chunks, a generous scoop of the Mexican street corn salad, cubed avocado, pickled or fresh red onions, cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice if desired.
Optionally, sprinkle Tajin on top of the corn salad.

Notes

Use fresh corn for a sweeter flavor if preferred.
Adjust jalapeño quantity to control the spice level.
Store leftovers in the refrigerator and consume within 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 545
Sugar: 4g
Sodium: 910mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 6g
Protein: 28g
Cholesterol: 90mg