Street Corn Chicken and Rice Bowls
Enjoy vibrant flavors in these Street Corn Chicken and Rice Bowls! Quick to prepare, they’re perfect for busy weeknights—try them today!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- Salt and freshly ground black pepper to taste
- 2 cups corn kernels (fresh or frozen)
- 1 tsp chili powder
- 2 cups cooked white or long-grain rice
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled cotija or feta cheese
Instructions
- Prepare the rice according to package instructions.
- Pat chicken dry and mix with olive oil, taco seasoning, salt, and pepper.
- Heat a large skillet over medium-high heat; cook chicken for 6–8 minutes until browned.
- In the same skillet, char corn for 4–6 minutes; season with chili powder and lime juice.
- Whisk together mayonnaise, sour cream, lime juice, and chili powder for lime crema.
- Assemble bowls with rice topped by chicken and corn; drizzle with crema and garnish.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 580
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg
Find it online: https://easykitchenlove.com/street-corn-chicken-and-rice-bowls/