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Savory Chicken Rice Bowl with Street Corn Twist

Savory Chicken Rice Bowl with Street Corn Twist

Quick & easy Savory Chicken Rice Bowl with Street Corn Twist
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Prep Time 15 minutes
Cook Time 20 minutes
Cuisine Mexican
Servings 5
Calories 550 kcal

Equipment

  • Large skillet or grill

Ingredients
  

For the Chicken

  • 1½ lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tbsp lime juice fresh
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Salt & pepper to taste

For the Rice

  • 2 cups long-grain white rice
  • 3¾ cups chicken broth
  • 1 tbsp butter
  • ½ tsp salt
  • ¼ cup chopped fresh cilantro optional

For the Street Corn Topping

  • 4 cups fresh or frozen corn kernels
  • 2 tbsp butter or olive oil
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • ½ cup crumbled cotija cheese or feta
  • 1 jalapeño finely diced (seeds removed for less heat)
  • 2 tbsp fresh lime juice
  • 2 cloves garlic minced
  • ½ tsp chili powder
  • ¼ cup chopped fresh cilantro

For Serving

  • 1 avocado sliced
  • Lime wedges
  • Extra cilantro leaves
  • Sliced radishes
  • Hot sauce

Instructions
 

Step 1: Prepare the Chicken

  • Combine olive oil, lime juice, chili powder, cumin, oregano, garlic powder, salt, and pepper in a bowl.
  • Toss chicken in marinade, cover, and let sit (optional: marinate up to 4 hours).
  • Heat skillet or grill over medium-high heat. Cook chicken for 5-7 minutes per side until internal temp reaches 165°F (75°C).
  • Rest for 5 minutes, then slice against the grain.

Step 2: Cook the Rice

  • Rinse rice under cold water until water runs clear.
  • In a saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil.
  • Cover, reduce heat to low, and simmer for 15-18 minutes.
  • Let sit for 5 minutes, then fluff with a fork. Stir in cilantro if using.

Step 3: Make the Street Corn Topping

  • Heat butter/oil in a skillet over medium-high heat.
  • Add corn and cook undisturbed for 2-3 minutes to develop char. Stir and cook for another 4-5 minutes.
  • Transfer to a bowl and let cool for 5 minutes.
  • Stir in mayonnaise, crema, cotija cheese, jalapeño, lime juice, garlic, chili powder, and cilantro.

Step 4: Assemble the Bowls

  • Divide rice into bowls.
  • Add sliced chicken and spoon over street corn mixture.
  • Garnish with avocado, radishes, extra cilantro, and lime wedges.
  • Serve with hot sauce on the side.

Notes

  • Vegetarian? Swap chicken for black beans or roasted cauliflower.
  • Gluten-free? Naturally gluten-free! Ensure broth and toppings are GF-certified.
  • Dairy-free? Use dairy-free sour cream, skip cheese, and replace butter with olive oil.
  • Make ahead? Chicken and rice store well in the fridge for up to 3 days.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 55gProtein: 40gFat: 22gFiber: 6g
Keyword 30-minute meal, Chicken and Rice, Easy Dinner Recipe, Gluten-Free Chicken Bowl, Healthy Meal Prep, Mexican Street Corn Bowl, Savory Chicken Rice Bowl
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