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Zesty Street Corn Chicken Rice Bowl

Zesty Street Corn Chicken Rice Bowl

This satisfying bowl features smoky sautéed chicken and hearty rice topped with a creamy, tangy Mexican-inspired street corn salad.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup white or brown rice
  • 2 cups water or chicken broth
  • 2 chicken breasts diced
  • 1 ½ cups corn kernels frozen or fresh
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons olive oil
  • ¼ cup cotija or feta cheese crumbled
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste

Equipment

  • Medium pot
  • Large Skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Optional toppings: diced avocado, salsa, or hot sauce
  2. Combine the rice and water or chicken broth in a medium pot and cook according to the package instructions.
  3. Fluff the finished rice with a fork and set it aside while you prepare the other components.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Season the diced chicken with chili powder, paprika, cumin, salt, and pepper in a bowl or directly in the pan.
  6. Sauté the chicken for 7 to 10 minutes until it is fully cooked through and golden on the edges.
  7. Remove the cooked chicken from the skillet and set it aside.
  8. Add the remaining tablespoon of olive oil to the same skillet.
  9. Add the corn kernels to the skillet and cook over medium heat for 3 to 5 minutes until they are slightly charred.
  10. Whisk together the mayonnaise, sour cream, garlic powder, lime juice, and a pinch of salt in a separate mixing bowl.
  11. Add the charred corn to the mixing bowl and toss until every kernel is thoroughly coated in the dressing.
  12. Divide the cooked rice among serving bowls as the base layer.
  13. Top the rice with a portion of the seasoned chicken and the creamy street corn.
  14. Garnish each bowl with crumbled cotija or feta cheese and chopped cilantro.
  15. Add optional toppings like avocado or salsa and serve the bowls immediately.

Notes

Using chicken broth instead of water when boiling the rice adds a deeper savory flavor to the base of the bowl.
For a lower-carb version of this meal you can substitute the rice for quinoa or cauliflower rice.
If you cannot find cotija cheese at your local store feta cheese provides a similar salty and tangy profile.
To save time on busy nights you can use shredded rotisserie chicken and simply toss it with the spices.
Leftovers can be kept in an airtight container in the refrigerator for up to three days but are best stored without the fresh avocado.