Description
A harmonious bowl featuring seasoned chicken, creamy street corn, and fluffy rice, perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 lb (454 g) chicken breast or thighs
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 tbsp olive oil
- 1½ cups corn kernels (fresh, frozen, or drained canned)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- ¼ cup cotija cheese (or feta), crumbled
- ½ tsp chili powder (for corn mixture)
- Juice of ½ lime (about 1 tbsp)
- 1 tbsp chopped cilantro (plus extra for garnish)
- 2 cups cooked rice (white or brown)
- Optional toppings: Sliced avocado, pickled or fresh jalapeños, chopped green onions, hot sauce or melted butter
Instructions
- Pat chicken dry. Mix 1 tsp chili powder, paprika, garlic powder, onion powder, salt, and pepper; rub evenly over chicken.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice or cube.
- In the same skillet, lower heat and cook corn for 3–5 minutes until slightly charred. Mix corn with mayonnaise, sour cream, cotija, chili powder, lime juice, and cilantro in a bowl.
- Reheat or fluff cooked rice. Serve rice in bowls, top with chicken and corn mixture, and add optional toppings.
- Serve immediately and enjoy!
Notes
For meal prep, store chicken and corn separately from rice. To char corn, use a broiler or grill.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 600mg
- Fat: 17.5g
- Saturated Fat: 5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 41g
- Cholesterol: 75mg