Description

This 35-Minute Street Corn Chicken Rice Bowl is a quick, easy, and flavorful dinner that combines tender spiced chicken, fluffy rice, and creamy, tangy street corn with a hint of chili and lime. Perfect for busy weeknights, this recipe offers a balanced, delicious meal with optional toppings like avocado, cilantro, and hot sauce for extra freshness and heat.

Ingredients

Scale

For the Chicken

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tsp smoked paprika
1 tsp chili powder
½ tsp garlic powder
Salt and pepper, to taste
1 tbsp olive oil

For the Rice

1 cup long-grain white rice (or brown rice for extra fiber)
2 cups chicken broth or water
½ tsp salt

For the Street Corn

2 cups corn kernels (fresh or frozen)
2 tbsp mayonnaise or Greek yogurt
2 tbsp crumbled Cotija cheese (or feta as substitute)
1 tsp chili powder
1 tsp lime juice
Salt to taste

Optional Toppings

Fresh cilantro, chopped
Lime wedges
Sliced avocado
Hot sauce

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Instructions

Cook the Rice: Rinse the rice under cold water to remove excess starch. In a medium pot, bring the chicken broth and salt to a boil. Add the rice, reduce the heat to low, cover the pot, and simmer. If using white rice, cook for 15 minutes; if using brown rice, cook for 35–40 minutes. Remove from heat and let the rice sit covered for 5 minutes to steam. Fluff with a fork before serving.
Cook the Chicken: Season the chicken pieces evenly with smoked paprika, chili powder, garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–6 minutes per side or until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
Make the Street Corn: In the same skillet used for the chicken, add the corn kernels and cook for 2–3 minutes until slightly charred and warmed through. Remove the skillet from heat, then stir in the mayonnaise (or Greek yogurt), crumbled Cotija cheese, lime juice, chili powder, and salt to taste. Mix well to combine and create a creamy, tangy street corn mixture.
Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each portion with cooked chicken and a generous scoop of the creamy street corn mixture. Finish with optional toppings such as fresh chopped cilantro, sliced avocado, lime wedges, and hot sauce according to preference to customize flavors and add freshness or heat.

Notes

For extra veggies, add sautéed bell peppers, zucchini, or black beans to the bowls.
To add a spicy kick, sprinkle cayenne or chipotle powder into the chicken seasoning.
For meal prep, store the cooked chicken, rice, and street corn components separately in airtight containers for up to 4 days to maintain freshness.
Can substitute Greek yogurt for mayonnaise to reduce fat and add protein.
Brown rice variation increases fiber content but requires longer cooking time.