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–+ servings
Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl for Weeknight Bliss

Experience the vibrant flavors of Street Corn Chicken Rice Bowl, a quick and easy meal perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless skinless chicken thighs Chicken breasts can be used with careful monitoring.
  • 2 tbsp Lime juice Adds a bright, zesty flavor.
  • 2 tbsp Avocado oil Can substitute with olive oil.
  • 1 tbsp Chili powder Adjust according to spice preference.
  • 1 tsp Garlic powder Enhances savory depth.
  • 1 tsp Salt Essential seasoning.
  • 1 tsp Black pepper Essential seasoning.
For the Street Corn Mixture
  • 2 cups Sweet corn kernels Fresh grilled corn is best.
  • 1 small Red onion Thinly sliced.
  • 1/2 cup Sour cream Combined with mayonnaise.
  • 1/2 cup Mayonnaise Combined with sour cream.
  • 1 tbsp Chili powder For the corn mixture.
  • 1/2 cup Cotija cheese Can substitute with feta cheese.
  • 1 tsp Salt
  • 1 tsp Black pepper
For Assembly
  • 1 lime Lime wedges For garnishing.
  • 4 cups Cooked rice Jasmine rice recommended.
  • 1/2 cup Fresh cilantro Chopped, for garnish.

Equipment

  • Skillet
  • Mixing Bowl
  • Grill

Method
 

Preparation
  1. In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add chicken thighs, ensuring they're coated evenly. Cover and marinate for 15-30 minutes.
  2. Grill corn until charred and tender, about 10-12 minutes. In a bowl, mix cooked corn with red onion, sour cream, mayonnaise, chili powder, Cotija cheese, salt, and pepper.
  3. Preheat a skillet over medium-high heat and add avocado oil. Sear marinated chicken thighs for 5-7 minutes per side or until golden and fully cooked. Remove and let rest for a few minutes.
  4. Prepare cooked rice according to package instructions. Once cooked, let it sit covered to steam.
  5. To assemble, place rice in bowls, slice chicken, and top with corn mixture and lime juice. Garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days. Components can be stored separately for better texture.

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