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Street Corn Chicken Rice Bowl Recipe

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This Street Corn Chicken Rice Bowl combines juicy chicken, charred corn, rice, and fresh toppings for a flavor-packed, wholesome dish. Perfect for an easy, nutritious meal with bold flavors.

Ingredients

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  • 2 boneless, skinless chicken breasts (cut into strips)
  • 2 cups cooked white or brown rice
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1/4 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded Mexican blend cheese
  • 1/4 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Prepare Chicken: Season chicken strips with chili powder, cumin, smoked paprika, salt, and pepper.
  2. Cook Chicken: Heat olive oil in a skillet over medium heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through.
  3. Char Corn: In the same skillet, add corn kernels and sauté until slightly charred (about 2-3 minutes).
  4. Assemble Bowls: Divide rice among serving bowls. Top with cooked chicken, charred corn, red onion, cherry tomatoes, cilantro, and cheese.
  5. Add Toppings: Drizzle with lime juice and add a dollop of sour cream or Greek yogurt. Serve immediately.

Notes

  • Substitute white rice with quinoa or cauliflower rice for a low-carb option.
  • Add diced avocado or jalapeños for extra flavor.
  • Use grilled chicken for a smokier flavor.

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