Sweet Corn Chicken Rice Bowl

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

Salt and black pepper to taste

Juice of 1 lime

For the Street Corn Topping:

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

1/4 cup mayonnaise

2 tablespoons sour cream

1/2 teaspoon smoked paprika

1/4 teaspoon chili powder

1/4 cup crumbled cotija cheese or feta cheese

Juice of 1/2 lime

1/4 cup chopped fresh cilantro

For the Rice Bowl:

2 cups cooked white or brown rice

1/2 red onion, finely chopped

1 jalapeño, sliced (optional)

1 avocado, diced

Lime wedges for serving

Directions

Cook the Chicken: In a medium bowl, combine the chicken pieces with olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, black pepper, and lime juice. Mix until the chicken is evenly coated.

Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Set aside.

Prepare the Street Corn Topping: In a large bowl, combine the corn kernels, mayonnaise, sour cream, smoked paprika, chili powder, crumbled cheese, lime juice, and chopped cilantro. Mix well until the corn is evenly coated.

Assemble the Rice Bowls: Divide the cooked rice among 4 bowls. Top each bowl with the cooked chicken, street corn mixture, red onion, jalapeño slices (if using), and diced avocado. Garnish with extra chopped cilantro and serve with lime wedges on the side.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 580 kcal | Servings: 4 servings