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.
Author:Tina
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican-inspired
Diet:Gluten Free
Ingredients
Scale
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
Prepare Chicken: Season chicken strips with chili powder, cumin, smoked paprika, salt, and pepper.
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.
Char Corn: In the same skillet, add corn kernels and sauté until slightly charred (about 2-3 minutes).
Assemble Bowls: Divide rice among serving bowls. Top with cooked chicken, charred corn, red onion, cherry tomatoes, cilantro, and cheese.
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.