Description
These Street Corn Chicken Rice Bowls combine tender, spiced chicken with creamy, tangy street corn topping served over fluffy cilantro lime rice for a flavorful and satisfying meal that’s perfect for lunch or dinner.
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
- 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 (optional)
- 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, then stir in lime juice and cilantro. Keep the lid on to keep warm while preparing the rest.
- Cook the Chicken: In a bowl, combine the chicken with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil. Mix well until all pieces are coated with spices. Heat a large skillet over medium high heat. Add chicken in batches to avoid overcrowding and cook for 6-8 minutes, turning and stirring occasionally until browned and cooked through.
- Make Street Corn Topping: Heat the corn in a small pan over medium heat or microwave until warm. Stir in mayo, sour cream, cotija cheese, lime juice, chili powder, salt, and pepper to taste. Add hot sauce if desired and mix well.
- Assemble Street Corn Chicken Bowls: Start with a warm base of cilantro lime rice, top with cooked chicken, then spoon creamy street corn topping over the chicken. Add any optional toppings like lettuce, pico de gallo, onions, jalapeno, avocado, or tortilla chips as desired. Serve immediately and enjoy!
Notes
- Don’t crowd the chicken in the pan to avoid steaming instead of searing, which adds flavor with a golden brown crust.
- Use a pot with a tight-fitting lid with no steam holes for cooking rice to ensure perfect texture; plug any holes with aluminum foil if needed.
- Use fresh lime juice for bright flavor; if limes are hard, warm for 10 seconds in the microwave and roll on the counter to release more juice.
- 1 bowl approximates 4.5 oz cooked chicken, 3/4 cup rice, and 3/4 cup street corn topping.
- For Weight Watchers, the recipe counts as 8 points using light mayo and sour cream and boneless skinless chicken breasts.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
