Description
Delicious and vibrant Street Corn Chicken Rice Bowls featuring tender spiced chicken, creamy street corn topping, and fresh cilantro lime rice, perfect for a flavorful and satisfying meal.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size pieces
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- juice of one lime
Street Corn Topping
- 3 cups sweet corn, frozen or fresh
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese or finely grated parmesan or queso fresco
- 1 tsp chili powder or tajin
- juice of half of a lime
- salt and pepper to taste
- hot sauce to taste
Cilantro Lime Rice
- 1 cup jasmine rice, uncooked
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (skip if you don’t like it)
- juice of one lime
Toppings (optional)
- lettuce
- pico de gallo
- onions
- jalapeno
- diced avocado
- tortilla chips
Instructions
- Prepare Cilantro Lime Rice: Add rice, water, and salt to a medium pot with a tight-fitting lid that has no vent holes. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 minutes or until water is completely absorbed. Remove from heat and keep covered. Let it rest for 10 minutes. Fluff with a rubber spatula or spoon. Stir in lime juice and cilantro. Set aside with the lid on to keep warm.
- Cook the chicken: While the rice is cooking, combine chicken with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil in a bowl. Mix well until all chicken pieces are evenly coated. Heat a large skillet over medium-high heat. Add chicken and cook for 8 minutes, turning pieces and stirring occasionally until browned and cooked through. Avoid overcrowding the pan; cook in batches if needed to prevent steaming.
- Make Street Corn Topping: Heat the corn in a small pan over medium heat or in a microwave-safe bowl in the microwave until hot. Stir in mayo, sour cream, cotija cheese, lime juice, chili powder, salt, and pepper to taste. Add hot sauce if desired.
- Assemble Street Corn Chicken Bowls: Start with a warm base of fluffy cilantro lime rice. Add cooked chicken on top, then spoon the creamy street corn topping over the chicken. Finish with your favorite optional toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips. Enjoy immediately.
Notes
- Each bowl contains approximately 4.5 oz cooked chicken, 3/4 cup rice, and 3/4 cup street corn topping.
- For best flavor and texture, do not overcrowd the skillet when cooking chicken to ensure a golden brown crust instead of steaming.
- Use a pot with a tight-fitting lid without vent holes to cook the rice perfectly; if your lid has a steam hole, plug it with foil.
- Fresh lime juice brightens the dish; to get more juice from limes, microwave for 10 seconds and roll on the countertop before squeezing.
- Adjust sour cream and mayo to light or full-fat versions according to dietary preferences.
- Weight Watchers points are approximately 8 points per bowl when using light mayo and sour cream and chicken breast.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
