Description
Whip up this Savory Street Corn Chicken Rice Bowl for an easy, high-protein meal prep solution. Packed with flavor and simple ingredients, it’s a weeknight winner.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 cups cooked rice (white, brown, or quinoa)
- 2 cups frozen or fresh corn kernels
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 tablespoon lime juice
- 1/4 teaspoon smoked paprika
- Optional: crumbled cotija cheese, sliced jalapeños, avocado slices
Instructions
- 1. Season the chicken: In a medium bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- 2. Cook the chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, until cooked through (165°F). Remove and rest for 5-10 minutes before slicing or dicing.
- 3. Prepare the street corn salsa: In a separate bowl, combine corn, red onion, cilantro, mayonnaise (or Greek yogurt), lime juice, and smoked paprika. Season with salt and pepper.
- 4. Assemble the bowls: Divide cooked rice among serving bowls. Top with cooked chicken and street corn salsa.
- 5. Add optional toppings: Garnish with cotija cheese, jalapeños, or avocado if desired.
Notes
For optimal texture, store rice, chicken, and salsa separately in airtight containers in the refrigerator. Combine and reheat chicken and rice gently before serving. Salsa is best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450-550 (depending on toppings and mayo/yogurt choice)
- Sugar: Approx. 6-10g
- Sodium: Approx. 400-600mg
- Fat: Approx. 15-25g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 5-8g
- Protein: Approx. 30-40g