Description
This vibrant Street Corn Chicken Rice Bowl Recipe combines smoky grilled chicken, creamy Mexican street corn, and tangy cilantro lime rice into a delicious, wholesome meal. Perfect for weeknight dinners, meal prep, or gatherings, this dish is a burst of bold flavors and satisfying textures that everyone will love!
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- Juice of 1 lime
- Salt and pepper to taste
For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- Zest and juice of 1 lime
- Salt to taste
For the Street Corn:
- 2 ears of corn, grilled and kernels removed
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 cup cotija cheese, crumbled (or feta as a substitute)
- Juice of 1/2 lime
- 1/4 tsp chili powder
- 1/8 tsp cayenne pepper (optional)
- 2 tbsp fresh cilantro, chopped
For Toppings (Optional):
- Diced avocado
- Pickled red onions
- Extra cotija cheese
- Jalapeño slices
- Hot sauce or chili-lime crema
Instructions
Step 1: Prepare the Chicken
- In a bowl, mix olive oil, chili powder, smoked paprika, garlic powder, cumin, lime juice, salt, and pepper.
- Toss the chicken pieces in the marinade until evenly coated. Let sit for at least 30 minutes.
- Grill or pan-sear the chicken over medium heat until cooked through and slightly charred, about 4-5 minutes per side.
Step 2: Cook the Rice
- Rinse the rice under cold water to remove excess starch.
- In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce to a simmer, and cover.
- Cook for 15-18 minutes or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and stir in cilantro, lime zest, lime juice, and salt.
Step 3: Make the Street Corn
- Grill the corn until slightly charred, then remove the kernels.
- In a bowl, combine grilled corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, cayenne (if using), and cilantro.
Step 4: Assemble the Bowl
- Start with a base of cilantro lime rice.
- Add the grilled chicken pieces on top.
- Spoon a generous portion of the street corn mixture over the chicken and rice.
- Finish with your choice of toppings. Serve immediately and enjoy!
Notes
- Variations: Substitute chicken with grilled shrimp, tofu, or mushrooms for a twist.
- Tips: Pre-cook the rice and marinate the chicken in advance to save time.
- Dietary Adjustments: Use dairy-free cheese and mayonnaise for a vegan-friendly version.
- Prep Time: PT15M
- Cook Time: CT30M
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Street Corn Chicken Rice Bowl Recipe Mexican-inspired bowl Grilled chicken rice bowl Cilantro lime rice recipe Street corn recipe