Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl combines juicy seasoned chicken, creamy Mexican-style street corn, fluffy rice, and bold toppings into one satisfying meal. Easy to prep, packed with flavor, and perfect for busy weeknights or meal prep.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp taco seasoning (or your favorite spice blend)
- Salt and pepper, to taste
For the Street Corn:
- 2 cups corn kernels (grilled, canned, or frozen and thawed)
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp fresh lime juice
- ¼ tsp chili powder
- Salt to taste
For the Rice Base:
- 2 cups cooked white or brown rice (or cauliflower rice)
Toppings & Garnish:
- ¼ cup crumbled Cotija cheese (or feta)
- ¼ cup chopped cilantro
- ¼ cup diced red onion
- 1 jalapeño, sliced optional
- 1 avocado, sliced optional
- Lime wedges for serving
Optional Drizzle Sauce:
- 1 tbsp mayonnaise
- 1 tsp sriracha
- 1 tsp lime juice
Instructions
Cook the Chicken:
- Preheat oven to 400°F (or heat a skillet over medium heat).
- Rub chicken with olive oil, taco seasoning, salt, and pepper.
- Bake for 18–22 minutes, grill until fully cooked, or pan-fry until golden and juicy.
- Let rest, then slice or dice.
Make the Street Corn Mix:
- In a mixing bowl, combine corn, mayo, sour cream, lime juice, chili powder, and salt.
- Mix well until creamy and coated. Taste and adjust seasoning as needed.
Prepare Rice and Toppings:
- Cook rice according to package instructions.
- Slice avocado, red onion, and jalapeños.
- Mix optional drizzle sauce in a small bowl.
Assemble the Bowls:
- Start with a layer of warm rice.
- Add sliced chicken and a generous scoop of street corn mix.
- Top with Cotija cheese, avocado, cilantro, red onion, and jalapeños.
- Drizzle with spicy mayo sauce if desired and serve with lime wedges.
Nutrition
Calories: 530kcalCarbohydrates: 40gProtein: 34gFat: 28gSaturated Fat: 7gCholesterol: 90mgSodium: 680mgFiber: 5gSugar: 5g
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