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Street Corn Chicken Rice Bowl

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A vibrant and hearty bowl featuring succulent chicken, sweet corn, and creamy cilantro-lime sauce served over fluffy rice.

Ingredients

Scale
  • 2 cups cooked rice
  • 1 lb chicken breast, diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Optional toppings: cheese, avocado, scallions

Instructions

  1. Heat the skillet: In a large skillet, pour in a splash of oil and heat it over medium heat until shimmering.
  2. Cook the chicken: Add the diced chicken to the skillet and sprinkle it generously with chili powder, garlic powder, salt, and pepper. Sauté until the chicken turns golden brown and is cooked through, about 6-8 minutes.
  3. Add the corn: Mix in the corn and stir well for an additional 3-5 minutes.
  4. Prepare the sauce: In a bowl, whisk together the mayonnaise, lime juice, and chopped cilantro until smooth.
  5. Assemble the bowls: Place rice at the base of each bowl, top with chicken and corn mixture, and drizzle the cilantro-lime sauce over everything.
  6. Add toppings and serve: Top with cheese, avocado, and scallions as desired and serve immediately.

Notes

Make-ahead tips: Cook the chicken and corn mixture ahead of time and refrigerate for up to 4 days. For a lighter option, substitute mayonnaise with Greek yogurt.

Nutrition

Keywords: chicken rice bowl, street corn, Mexican food, healthy meal prep, comfort food

Find it online: https://oliviatable.com/street-corn-chicken-rice-bowl-2/