Street Corn Chicken Rice Bowl

Nisrine Idrissii

Street Corn Chicken Rice Bowl

A bold, creamy, weeknight-friendly bowl with spiced chicken, charred elote-style corn in a tangy Greek yogurt sauce, and fresh cilantro-lime rice. Ready in 40 minutes and perfect for meal prep.

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Prep Time 15

Cook Time 24

Total Time 40

Servings: 4

Calories: 523

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken breasts, cut into cubes
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder 1/2 tsp onion powder
Salt and pepper to taste
Juice of 1 lime
2 cups long-grain white or jasmine rice
Juice and zest of 1 lime
1/2 cup fresh cilantro chopped
1 tbsp olive oil 1/2 tsp garlic powder, salt to taste
2 cups corn kernels fresh, frozen, or canned drained
1/3 cup full-fat Greek yogurt
2 tbsp mayonnaise
1/3 cup cotija cheese crumbled (plus extra for topping)
Juice and zest of 1 lime 1/4 tsp chili powder or Tajin
1/4 cup red onion finely diced
1/4 cup green bell pepper or jalapeño finely diced

Equipment

large skillet or cast iron pan
1 medium saucepan (for rice)
2 mixing bowls
1 chef's knife and cutting board
Measuring cups and spoons
4 serving bowls

Method

Toss cubed chicken with lime juice, olive oil, and all spices. Marinate 15 to 30 minutes.
Cook chicken in a hot skillet over medium-high heat for 5 to 7 minutes until golden. Set aside.
Cook rice per package directions. Stir in lime juice, zest, cilantro, olive oil, garlic powder, and salt.
In the same skillet, char corn over high heat for 3 to 4 minutes without stirring much.
Mix yogurt, mayo, lime juice, zest, and chili powder. Fold in corn, onion, bell pepper, and half the cotija.
Build bowls: rice base, chicken, street corn topping, avocado, tomatoes, cotija, cilantro, lime squeeze.

Notes

Make the street corn topping 30 minutes ahead for best flavor. Substitute feta for cotija if needed. Store all components separately for up to 4 days. Do not freeze the corn topping. For extra heat, add cayenne to the marinade and swap bell pepper for jalapeño.