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–+ servings

Mexican Street Corn Chicken Rice Bowl

A delicious and satisfying meal that combines the vibrant flavors of Mexican street corn with tender chicken and fluffy rice.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 cups cooked white rice
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon smoked paprika
  • 1 avocado, sliced
  • Lime wedges for serving

Equipment

  • Large Skillet

Method
 

  1. Heat a large skillet over medium heat and add olive oil. Season chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Cook chicken for 6-7 minutes on each side until golden brown and fully cooked. Let rest and slice into bite-sized pieces.
  2. Cook rice using your preferred method. Fluff with a fork and set aside.
  3. In the same skillet, add corn kernels and cook for 3-4 minutes until heated through and slightly charred. Remove from heat.
  4. In a small bowl, combine mayonnaise, sour cream, feta cheese, cilantro, lime juice, and smoked paprika. Mix until well combined.
  5. Assemble the bowl with a base of rice, topped with sliced chicken, charred corn, and creamy sauce. Add sliced avocado and serve with lime wedges.

Nutrition

Calories: 550kcalProtein: 35gSodium: 800mg

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