Street Corn Chicken Rice Bowl

• servings: 4 servings
• total time: 57 minutes

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breast, diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

For the Street Corn Mixture:

2 cups corn kernels (fresh, canned, or frozen)

1/4 cup mayonnaise or Greek yogurt

1/2 teaspoon chili powder

1/2 teaspoon lime zest

1 tablespoon lime juice

1/4 cup crumbled cotija cheese (or feta)

2 tablespoons chopped fresh cilantro

For the Bowl:

2 cups cooked brown rice or white rice

1 avocado, sliced

1/4 cup diced red onion

Fresh lime wedges for garnish

Additional cilantro and cotija for topping (optional)

Directions

In a bowl, toss the diced chicken with olive oil, paprika, cumin, garlic powder, salt, and pepper.

Cook chicken in a skillet over medium-high heat for 6–8 minutes until fully cooked and golden brown. Set aside.

In a separate bowl, mix corn, mayo or Greek yogurt, chili powder, lime zest, lime juice, cotija, and cilantro until well combined.

Assemble bowls: Add a base of rice, top with cooked chicken, street corn mixture, avocado slices, red onion, and garnish with lime wedges and extra cheese or cilantro if desired.

Serve immediately and enjoy!

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 490 kcal | Servings: 4 servings