Creamy and Zesty Street Corn Chicken Rice Bowl
Make this flavorful chicken rice bowl featuring a creamy, zesty sauce inspired by Mexican street corn. It is a quick meal perfect for weeknights or meal prepping.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 2 servings
- Category: Lunch
- Method: Skillet Cooking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup cooked white rice
- 1/2 cup frozen corn kernels
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6 to 8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the frozen corn. Cook for 3 minutes until slightly charred.
- Reduce heat to low. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, and salt to create the sauce.
- Return the cooked chicken to the skillet with the corn. Pour the sauce over the chicken and corn. Stir gently until everything is coated and heated through, about 1 minute. Do not boil.
- Divide the cooked rice between two bowls. Top the rice evenly with the creamy street corn chicken mixture.
- Garnish each bowl with crumbled cotija cheese and fresh cilantro before serving.
Notes
- For a healthier option, substitute Greek yogurt for mayonnaise in the sauce.
- You can prepare the rice and cook the chicken ahead of time for faster assembly later.
- If you prefer a spicier flavor, add a pinch of cayenne pepper to the sauce mixture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 550
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 105