Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a flavorful fusion of grilled chicken, sweet smoky corn, and a creamy sauce, all served over fluffy rice. It's a quick and satisfying meal for busy weeknights.
Ingredients
For the Chicken
- 1.5 pounds chicken breast (boneless and skinless, cut into cubes)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 pinch chipotle powder (optional)
- 1 tablespoon avocado oil
- 0.5 teaspoon honey
- 0.5 tablespoon lime juice
For the Corn
- 1.5 cups frozen corn (preferably grilled or roasted)
- 1 pinch salt
- 0.25 teaspoon ancho chili powder
For the Sauce
- 0.5 cup plain Greek yogurt (or mayonnaise) Dairy alternatives can be used.
- 3 tablespoons freshly squeezed lime juice
- 0.75 lime zest of 3/4 lime
- 0.25 cup red onion (finely diced)
- 0.25 cup green bell pepper (or jalapeño, finely chopped - optional)
To Serve
- 0.33 cup cotija cheese (crumbled)
- 0.33 cup cilantro (fresh, chopped)
- 2 cups cooked rice
- 1 medium avocado (sliced)
Instructions
Preparation
- In a bowl, mix the cubed chicken with garlic powder, smoked paprika, cumin, salt, pepper, and chipotle powder, if using.
Cooking the Chicken
- Heat avocado oil in a skillet over medium-high heat. Add the seasoned chicken and cook until it starts to brown, about 5-6 minutes.
- Pour in the honey and lime juice. Continue cooking until the juices thicken and the chicken is fully cooked, approximately 5-6 minutes more. Remove the chicken from the pan and keep it warm.
Cooking the Corn
- In the same skillet (without additional oil), sauté the frozen corn over medium-high heat. Sprinkle with a pinch of salt and ancho chili powder. Cook for about 1 minute, until warmed and lightly browned.
Preparing the Sauce
- In a medium bowl, whisk together the Greek yogurt, lime juice, and lime zest. Fold in the red onion, green bell pepper, cotija cheese, cilantro, and cooked corn until well combined.
Assembling the Bowls
- Layer cooked rice in each bowl. Top with sliced avocado, the street corn mixture, cooked chicken, and a drizzle of any remaining juices from the pan.
Notes
Add a sprinkle of freshly chopped cilantro to each bowl for a pop of color. Consider drizzling a little chili oil over the top for a spicy note. A squeeze of fresh lime just before eating can brighten up the flavors.