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Street Corn Chicken Rice Bowl
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant Mexican-inspired bowl with juicy chicken, charred corn, and creamy sauce. Perfect for meal prep with gluten-free options.
Ingredients
Scale
- For the Chicken:
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt and pepper to taste
- For the Street Corn:
- 3 ears fresh corn, husked (or 2 cups frozen corn)
- 1/4 cup mayo (or Greek yogurt)
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/2 tsp chipotle powder
- Handful of fresh cilantro, chopped
- 1 lime, cut into wedges
- For the Bowl Base:
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1/2 red onion, finely diced
- Hot sauce or Tajín for extra kick
Instructions
- Marinate the Chicken: Whisk together olive oil, lime juice, and spices. Add chicken thighs, coat well, and refrigerate for 30 minutes to 4 hours.
- Char the Corn: Heat skillet or broiler. Cook corn until charred (8-10 mins). Cut kernels off cob.
- Make Sauce: Mix charred corn with mayo, sour cream, chipotle powder, and half the cilantro. Fold in cotija cheese.
- Cook Chicken: In hot skillet, cook chicken 5-6 mins per side until 165°F. Rest 5 mins then slice.
- Assemble Bowls: Divide rice among bowls. Top with corn mixture, chicken, avocado, and remaining toppings. Garnish with lime and cilantro.
Notes
Substitutions: Use feta instead of cotija, Greek yogurt instead of mayo, or cauliflower rice for low-carb.
Storage: Keep components separate for up to 4 days. Assemble just before serving.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg