Description
A delicious and vibrant Street Corn Chicken Rice Bowl that combines tender chicken, charred corn, and creamy feta over a bed of rice, topped with a zesty lime mayonnaise.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest before slicing.
- In the same skillet, add the corn and cook for about 3-4 minutes until heated through and slightly charred. Remove from heat.
- In a small bowl, mix together the mayonnaise and lime juice. Set aside.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, charred corn, crumbled feta cheese, and a drizzle of the lime mayonnaise.
- Garnish with fresh cilantro and sliced avocado. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the corn while cooking.
- Substitute quinoa or brown rice for a healthier grain option, or use grilled shrimp instead of chicken for a seafood twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg