Name: Street Corn Chicken Rice Bowl | 40g Protein in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 tablespoon olive oil; 1 teaspoon chili powder; ½ teaspoon cumin; ¼ teaspoon smoked paprika; Salt and freshly ground black pepper to taste; 2 cups cooked rice (brown rice, white rice, or quinoa all work well); 1 (15-ounce) can black beans, rinsed and drained; 1 ½ cups frozen or fresh corn kernels; ¼ cup mayonnaise (light or regular); 2 tablespoons finely chopped fresh cilantro, plus more for garnish; 1 tablespoon lime juice (from about ½ lime); ¼ teaspoon chili powder (for the corn mixture); Pinch of cayenne pepper (optional, for a little heat); Optional toppings: crumbled cotija cheese or feta cheese, sliced jalapeños, avocado slices, extra lime wedges, a dollop of sour cream or Greek yogurt

Description

Whip up a delicious and protein-packed Street Corn Chicken Rice Bowl in just 30 minutes! This easy recipe features seasoned chicken, flavorful street corn, fluffy rice, and black beans for a satisfying meal perfect for weeknights.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
2 cups cooked rice (brown rice, white rice, or quinoa all work well)
1 (15-ounce) can black beans, rinsed and drained
1 ½ cups frozen or fresh corn kernels
¼ cup mayonnaise (light or regular)
2 tablespoons finely chopped fresh cilantro, plus more for garnish
1 tablespoon lime juice (from about ½ lime)
¼ teaspoon chili powder (for the corn mixture)
Pinch of cayenne pepper (optional, for a little heat)
Optional toppings: crumbled cotija cheese or feta cheese, sliced jalapeños, avocado slices, extra lime wedges, a dollop of sour cream or Greek yogurt

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Chicken: In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
2. Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes per side until cooked through and seared. Remove and set aside.
3. Cook the Corn: In the same skillet, add the corn kernels and cook for 3-5 minutes until tender and slightly charred.
4. Make the Street Corn Sauce: In a small bowl, whisk together mayonnaise, chopped cilantro, lime juice, ¼ teaspoon chili powder, and cayenne pepper (if using).
5. Combine Corn and Sauce: Add the street corn sauce to the skillet with the corn. Stir to coat and cook for another 1-2 minutes until heated through and creamy.
6. Assemble the Bowls: Divide cooked rice among serving bowls. Top each bowl with cooked chicken, then spoon the street corn mixture over the chicken.
7. Add Optional Toppings: Garnish with your favorite toppings like cotija cheese, avocado, jalapeños, and extra cilantro.

Notes

Store cooled leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave, stovetop, or oven. For best texture, reheat components separately on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Est. 550-650 (depending on toppings)
Sugar: Est. 5-8g
Sodium: Est. 400-700mg (depending on preparation and toppings)
Fat: Est. 20-30g (depending on toppings)
Carbohydrates: Est. 40-50g (depending on rice and toppings)
Fiber: Est. 5-10g (depending on rice and toppings)
Protein: Est. 40g