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Street Corn Chicken Rice Bowls

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A vibrant celebration of flavors featuring tender chicken, charred corn, cilantro lime rice, and zesty toppings.

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 jalapeno, seeded and minced

Instructions

  1. Whisk together the olive oil, chili powder, ground cumin, garlic powder, and 1 tablespoon of lime juice until well combined.
  2. Add the chicken cubes to the marinade and let them sit for about 10 minutes.
  3. Heat a large skillet over medium-high heat and cook the marinated chicken until golden-brown.
  4. Combine the cooked rice with chopped cilantro and the remaining lime juice.
  5. Prepare the street corn mixture by combining sweet corn kernels, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and minced jalapeño.
  6. Assemble each bowl with a layer of cilantro lime rice, sautéed chicken, and street corn mixture.
  7. Serve immediately or store for up to 4 days.

Notes

You can substitute chicken with grilled tofu for a vegetarian option. Pair with avocado salad or grilled vegetables.

Nutrition

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

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