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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: Quick, Flavorful Dinner Delight

Enjoy the Street Corn Chicken Rice Bowl, a quick and customizable dish that delights with smoky chicken and sweet street corn.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs or Breasts Lean protein that absorbs flavors beautifully.
For the Street Corn
  • 2 cups Fresh Roasted Corn If fresh isn’t available, frozen corn works just as well.
For the Rice
  • 1 cup White or Brown Rice Consider using cauliflower rice for a low-carb option.
For the Spice Mix
  • 1 teaspoon Smoked Paprika Adjust to your spice preference.
For the Creamy Sauce
  • 1/2 cup Sour Cream or Greek Yogurt Swap in avocado or cashew cream for a dairy-free version.
For the Toppings
  • 1/4 cup Chopped Cilantro Can substitute with parsley or omit.
  • 2 pieces Lime Wedges For garnish.

Equipment

  • skillet
  • Meat Thermometer
  • Cooking Pot

Method
 

Step-by-Step Instructions
  1. Season chicken with smoked paprika, cumin, and salt. Heat skillet over medium-high with olive oil and cook chicken for 6-8 minutes per side until golden and cooked through.
  2. In the same skillet, add corn and a pinch of salt. Cook for 4-5 minutes until charred, stirring occasionally.
  3. Cook rice according to package instructions, about 15-20 minutes for white rice or 30-35 for brown rice.
  4. Layer rice in a bowl, followed by sliced chicken and roasted corn. Drizzle with creamy sauce and top with cilantro.
  5. Serve immediately with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store components separately in the fridge for up to 3 days or freeze for up to 2 months. Reheat with a splash of water to maintain moisture.

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