Description
A delicious and flavorful Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and a creamy sauce over a bed of rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup corn (canned or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a medium bowl, combine the mayonnaise, sour cream, lime juice, and cayenne pepper (if using). Mix well and set aside.
- Season the chicken breasts with chili powder, garlic powder, paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing.
- In the same skillet, add the corn and cook for 2-3 minutes until heated through.
- To assemble the bowls, divide the cooked rice among four serving bowls. Top each bowl with sliced chicken, corn, a drizzle of the creamy sauce, crumbled feta cheese, and chopped cilantro.
- Serve immediately and enjoy!
Notes
- For a spicier kick, add diced jalapeños to the corn while cooking.
- Substitute grilled shrimp or tofu for the chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg