Street Corn Chicken Rice Bowl

Seasoned chicken, Mexican street corn, cilantro lime rice, avocado, pickled red onion, and a lime wedge in a bowl.

5 from 1 vote

Street Corn Chicken Rice Bowl

This street corn chicken rice bowl is made with spiced chicken, cilantro lime rice and a creamy street corn topping for an easy, flavor-packed meal.

Prep Time20

Cook Time25

Total Time45

Course: Lunch/Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

Chicken

1.25-1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
1 Tablespoon olive oil
1 teaspoon chili powder
½ teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder

Street Corn Salad

2 cups cooked corn I used canned and drained
½ cup plain Greek yogurt I used 2%
3 Tablespoons cotija cheese
2 Tablespoons avocado oil mayonnaise
Juice + zest of 1 lime
1 jalapeño finely diced, optional
2–3 Tablespoons chopped cilantro
¼ teaspoon salt

Cilantro Lime Rice

2 cups water
1 cup long-grain white rice
1 teaspoon sea salt
3 Tablespoons chopped fresh cilantro
2 Tablespoons fresh lime juice
1 teaspoon lime zest or to taste

Toppings

1 avocado cubed
Pickled red onions or fresh red onions chopped
Cilantro
Cotija cheese

Instructions

Make rice: Bring the water to a boil in a medium saucepan. Add rice and salt to the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Combine chopped cilantro with lime juice and lime zest in a bowl. Add warm rice, toss and serve.
1 cup long-grain white rice, 1 teaspoon sea salt, 3 Tablespoons chopped fresh cilantro, 2 Tablespoons fresh lime juice, 1 teaspoon lime zest, 2 cups water
Make corn salad: In a bowl, combine corn, greek yogurt, cotija, mayo, lime juice and zest, jalapeño (if using), cilantro and salt. Stir gently until combined and adjust seasoning as needed. Set aside.
2 cups cooked corn, ½ cup plain Greek yogurt, 2 Tablespoons avocado oil mayonnaise, 3 Tablespoons cotija cheese, Juice + zest of 1 lime, 1 jalapeño, 2–3 Tablespoons chopped cilantro, ¼ teaspoon salt
Cook chicken: In a small bowl, combine all the spices. Add chicken chunks to a larger bowl and toss with seasonings.
1.25-1.5 lbs boneless, ½ teaspoon sea salt, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
Add oil to a large skillet over medium heat. Once hot, add the chicken and cook 4-5 minutes per side until cooked through and internal temp reaches 165°F.
1 Tablespoon olive oil
Assemble the bowls: Divide the warm cilantro lime rice evenly among 4 bowls. Spread it out slightly so you have room for toppings.
Top each bowl with chicken chunks. Add a generous scoop of the Mexican street corn to the bowl. Add avocado, pickled red onions (or fresh red onions), cilantro, a sprinkle of crumbled cotija cheese and a squeeze of fresh lime juice, if desired.
1 avocado, Pickled red onions or fresh red onions, Cilantro, Cotija cheese

Notes

Keep components separate for leftovers: Store the rice, chicken and corn mixture separately so everything keeps its texture.
Storage: Store in airtight containers in the fridge for up to 4 days. Reheat the chicken and rice, then add the corn mixture and toppings fresh before serving.

Nutrition