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Easy Street Corn Chicken Rice Bowl for Busy Nights

Close-up of a delicious street corn chicken rice bowl topped with cotija cheese, cilantro, and crema sauce.
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You need this Street Corn Chicken Rice Bowl for a fast, high-protein dinner. It combines juicy chicken, sweet corn, and a tangy yogurt-lime sauce over rice for a meal everyone loves. It is ready in 30 minutes.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice or cilantro-lime rice
  • 2 cups frozen or fresh corn kernels
  • 1/2 cup crumbled cotija cheese (or feta)
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • For the Creamy Topping: 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1/4 teaspoon chili powder, pinch of salt

Instructions

  1. Prepare the creamy topping: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, and salt until smooth. Set this aside.
  2. Season the chicken: In a medium bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Cook the chicken and corn: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Add the corn kernels to the skillet during the last 2 minutes of cooking to heat them through.
  4. Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Top the rice with the seasoned chicken and corn mixture.
  5. Finish the bowls: Drizzle the creamy topping generously over the chicken and corn. Sprinkle with cotija cheese and fresh cilantro. Serve immediately with a lime wedge on the side for an extra squeeze of zest.

Notes

  • To make cilantro-lime rice, cook 2 cups of rice according to package directions, then stir in 1/4 cup chopped cilantro and the juice of 1/2 lime after cooking.
  • You can char the corn slightly in a dry skillet before adding it to the chicken for a deeper smoky flavor.
  • This recipe works well for healthy meal prep; store the rice, chicken/corn, and crema separately and combine just before eating.

Nutrition

Find it online: https://carlacooking.com/street-corn-chicken-rice-bowl-recipe/