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–+ servings
Mareca

Street Corn Chicken Rice Bowl: A Flavorful Delight to Try!

A delicious and flavorful Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and a creamy sauce over a bed of rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a medium bowl, combine the mayonnaise, sour cream, lime juice, and cayenne pepper (if using). Mix well and set aside.
  2. Season the chicken breasts with chili powder, garlic powder, paprika, salt, and pepper.
  3. 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.
  4. In the same skillet, add the corn and cook for 2-3 minutes until heated through.
  5. 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.
  6. Serve immediately and enjoy!

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 20gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 3g

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.

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