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Street Corn Chicken Rice Bowls

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A vibrant and flavorful meal combining tender chicken, fragrant rice, and a creamy corn topping, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 2 cups long-grain white rice, cooked
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons lime juice, divided
  • 2 cups sweet corn kernels, charred or roasted
  • 0.25 cup mayonnaise
  • 0.25 cup non-fat Greek yogurt
  • 0.5 cup cotija cheese, crumbled
  • 1 teaspoon smoked paprika
  • 0.25 cup red onion, finely diced
  • 1 small jalapeño, seeded and minced

Instructions

  1. Whisk together the olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice in a medium bowl.
  2. Add the chicken cubes into the marinade and let sit for 10 minutes.
  3. Heat a large skillet over medium-high heat and cook the marinated chicken until its internal temperature reaches 165°F (about 8-10 minutes).
  4. Mix the cooked rice with the chopped cilantro and 1 tablespoon of lime juice in another bowl.
  5. Prepare the street corn mixture by combining corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeño in a bowl.
  6. Assemble the bowls with a layer of cilantro lime rice, followed by the cooked chicken, and top with the street corn mixture.
  7. Serve immediately or store in airtight containers for up to 4 days.

Notes

For a zesty kick, serve with extra lime wedges. Store the corn topping separately if possible.

Find it online: https://comfortkitchenrecipes.com/street-corn-chicken-rice-bowls/