Description
Enjoy flavorful Street Corn Chicken Rice Bowls bursting with zesty flavors! Try this easy recipe today and elevate your dinner game.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts
- 1 Tablespoon lime juice
- 1 ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 Tablespoons avocado oil (or olive oil)
- 3 Tablespoons avocado oil
- 2 Cups corn kernels (about 4 ears or use frozen corn that has thawed)
- ¼ Cup white onion, finely diced
- 1 small jalapeno, finely diced
- â…“ Cup mayonnaise
- 3 Tablespoons sour cream
- 2 Tablespoons lime juice
- 1 Tablespoon fresh cilantro, chopped
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 3 Cups cooked rice of choice
- Avocado slices
- 1 lime cut into wedges
- Sour cream or crema fresca (optional)
- Cilantro for garnish
Instructions
- Marinate the chicken in lime juice, chili powder, cumin, garlic powder, onion powder, salt, pepper, and red pepper flakes for at least 30 minutes.
- Cook the marinated chicken in avocado oil over medium-high heat until browned and cooked through (about 7-8 minutes per side).
- In another skillet, sauté corn kernels, diced onion, and jalapeño in avocado oil until charred (about 7 minutes).
- Mix the cooked corn with mayonnaise, sour cream, lime juice, cilantro, paprika, chili powder, and salt to create the creamy sauce.
- Assemble bowls by layering rice, sliced chicken, and street corn mixture; top with avocado slices and serve with lime wedges.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 590
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg