Street Corn Chicken and Rice Bowl
Can you tell I'm a BIG fan of street corn? This recipe is super easy to make and while it can be enjoyed year-round, it would be extra delicious in the summer with some fresh corn on the cob!
Servings: 2
Calories: 834kcal
Equipment
Ingredients
For the chicken
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 whole lime zest
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts
For the corn
- 1 cup frozen fire roasted corn
- ¼ cup greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons crumbled cotija cheese
- 1 whole lime juice and zest
- ¼ cup cilantro finely chopped
- 1 teaspoon tajin
- ¼ teaspoon garlic powder
For the bowls
- ½ cup jasmine rice
- ¼ cup cilantro
- 1 tsp salt, pinch of
- 2 tablespoons finely diced red onion
- 1 whole avocado sliced
Instructions
- Preheat the oven to 400°F.
- Combine the cumin, paprika, garlic powder, cayenne pepper, lime zest, salt, and pepper in a small bowl.1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1 whole lime, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Brush a thin layer of olive oil over both sides of the chicken. Then evenly coat the chicken with the seasoning mixture.1 tablespoon olive oil, 1 lb boneless skinless chicken breasts
- Place the chicken on a lightly greased sheet pan and bake for 25-30 minutes, or until the internal temperature reaches 165°F. (Flip the chicken halfway through for even browning.) Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing it into strips.
- While the chicken is baking, cook the rice according to package instructions. When the rice is finished cooking, stir in the cilantro and a pinch of salt.½ cup jasmine rice, ¼ cup cilantro, 1 tsp salt,
- Cook the corn according to package instructions.1 cup frozen fire roasted corn
- While the corn is cooking, combine the Greek yogurt, mayonnaise, cotija cheese, lime juice and zest, cilantro, Tajín, and garlic powder in a small bowl.¼ cup greek yogurt, ¼ cup mayonnaise, 2 tablespoons crumbled cotija cheese, 1 whole lime, ¼ cup cilantro, 1 teaspoon tajin, ¼ teaspoon garlic powder
- Mix in ¼ cup of the sauce into the cooked corn.
- To assemble the bowls, divide the cilantro rice between two bowls and top with sliced chicken, corn mixture, sliced avocado, diced red onion, more cotija cheese, and more fresh cilantro.1 cup frozen fire roasted corn, 2 tablespoons crumbled cotija cheese, ¼ cup cilantro, 2 tablespoons finely diced red onion, 1 whole avocado, ½ cup jasmine rice
Notes
- Regular corn is fine to use!
- Fresh corn on the cob, charred on the grill is great when it's in season.
Nutrition
Calories: 834kcal | Carbohydrates: 59g | Protein: 60g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 2106mg | Potassium: 1236mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1736IU | Vitamin C: 9mg | Calcium: 163mg | Iron: 3mg
