Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 1/2 cups frozen or canned corn (drained)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped fresh cilantro
- 2 cups cooked rice (white, brown, or Mexican-style)
- Optional: sliced avocado, pickled red onions, hot sauce
- Extra lime wedges for serving
Instructions
- Pat the chicken dry and rub with olive oil.
- Season with chili powder, garlic powder, smoked paprika, salt, and pepper.
- Heat a skillet over medium heat and cook the chicken for 5–6 minutes per side, or until fully cooked and golden.
- Remove from the pan, let it rest for a few minutes, then slice or dice.
- In a bowl, mix together the corn, mayo, sour cream, chili powder, lime juice, cotija cheese, and chopped cilantro.
- Stir well to combine and adjust seasoning to taste.
- Divide cooked rice among bowls.
- Top with sliced chicken and generous spoonfuls of the street corn mixture.
- Add extras like avocado slices, pickled onions, or hot sauce.
- Squeeze fresh lime over the top and sprinkle with extra cilantro or cotija if desired. Enjoy!
Notes
Customize it your way—use feta instead of cotija, Greek yogurt for sour cream, or swap in cauliflower rice for a low-carb option. Keep each component stored separately in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
Keywords: street corn, chicken rice bowl, easy dinner, meal prep, cotija, Mexican bowl