Street Corn Chicken Rice Bowl

• total time: 1 hour 7 minutes

Ingredients

For the Chicken:

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

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp chili powder

Salt and pepper, to taste

For the Street Corn Mix:

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

1/3 cup mayonnaise

1/4 cup sour cream

1/3 cup crumbled cotija or feta cheese

1 tbsp fresh lime juice

1/4 tsp chili powder

2 tbsp chopped cilantro

For the Bowl:

2 cups cooked white or brown rice

1 avocado, sliced

1/4 cup red onion, thinly sliced

Extra cilantro, for garnish

Lime wedges, for serving

Optional Creamy Chili-Lime Drizzle:

2 tbsp mayo

1 tbsp sour cream

1 tsp lime juice

Dash of chili powder

Directions

Season the chicken with paprika, cumin, chili powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 6–8 minutes. Set aside.

In a bowl, mix together the corn, mayonnaise, sour cream, cotija, lime juice, chili powder, and chopped cilantro to create the street corn topping. Adjust seasoning to taste.

If making the optional drizzle, whisk together the mayo, sour cream, lime juice, and chili powder in a small bowl.

Assemble the bowls: divide cooked rice between bowls, top with seasoned chicken, street corn mix, sliced avocado, red onion, and fresh cilantro.

Drizzle with creamy chili-lime sauce if desired, and serve with lime wedges for squeezing over the top.

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

Kcal: 525 kcal per serving | Servings: 4 bowls