Street Corn Chicken Rice Bowl
This street corn chicken rice bowl combines seasoned chicken, sweet charred corn, fluffy rice, creamy lime dressing, and cotija cheese. It is a customizable dinner that also works well for weekly meal prep.
Equipment
- Large skillet
- Medium Mixing Bowl
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Whisk
- food thermometer
Ingredients
- 1 pound boneless skinless chicken breast
- 2 cups cooked white or brown rice
- 2 cups corn kernels
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 1 avocado sliced (optional)
- ⅓ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons fresh lime juice
- 1 small garlic clove finely grated
- 1 –2 tablespoons water as needed
- A pinch of chili powder and salt
Instructions
- Cut chicken into bite-sized pieces and season with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.Heat a skillet over medium-high heat. Cook chicken for 6–9 minutes, turning as needed, until the internal temperature reaches 165°F (74°C).In the same skillet, cook corn for 4–6 minutes until some kernels are golden.Whisk Greek yogurt, mayonnaise, lime juice, garlic, salt, and chili powder. Add water until the dressing is pourable.Divide cooked rice among four bowls. Add chicken and corn.Drizzle with dressing and finish with cotija, cilantro, avocado, and lime wedges.