Street Corn Chicken Rice Bowl
A delightful street corn chicken rice bowl that combines juicy chicken, sweet corn, and flavorful spices, nestled on a bed of rice for a comforting meal.
Ingredients
Main Ingredients
- 1 lb Chicken Breasts, diced Substitute with grilled shrimp or tofu for a vegetarian option.
- 2 cups Corn, fresh or frozen Canned corn works in a pinch.
- 1 cup Cotija Cheese, crumbled Feta or nutritional yeast are great dairy-free alternatives.
- 2 tablespoons Lime Juice, freshly squeezed For a lively zing!
- 1/4 cup Cilantro, chopped Basil or parsley can also work.
- 2 cups Rice, white or brown Quinoa or cauliflower rice are excellent low-carb choices.
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
Instructions
Preparation
- Cook the Rice: Start by preparing your rice according to package instructions.
- Sauté the Chicken: In a large skillet, heat a drizzle of oil over medium-high heat. Add the diced chicken, seasoning with chili powder, garlic powder, and paprika. Sauté until browned and cooked through, approximately 5-7 minutes.
- Add the Corn: Stir in the corn and sauté for another 3-4 minutes.
- Mix in the Sauce: In a small bowl, combine lime juice, chopped cilantro, and a pinch of salt. Pour this mixture over the chicken and corn, tossing to coat.
- Assemble the Bowls: In bowls, layer the cooked rice, followed by the chicken-corn mixture. Top generously with crumbled cotija cheese.
- Garnish: Finish with additional lime juice or cilantro.
Notes
Add diced jalapeños or a drizzle of hot sauce for a spicy kick. Enhance flavor with a creamy cilantro-lime dressing or a spicy mayo drizzle. Refrigerate leftovers in an airtight container for up to 3 days.