Description
Delicious and flavorful Street Corn Chicken Rice Bowls featuring tender, spiced chicken, creamy street corn topping, and fragrant cilantro lime rice. This colorful bowl combines a variety of textures and zesty flavors, perfect for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size pieces
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- juice of one lime
Street Corn Topping
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese or finely grated parmesan or queso fresco
- 1 tsp chili powder or tajin
- juice of half of a lime
- salt and pepper to taste
- hot sauce to taste
Cilantro Lime Rice
- 1 cup jasmine rice uncooked
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- juice of one lime
Toppings (optional)
- lettuce
- pico de gallo
- onions
- jalapeno
- diced avocado
- tortilla chips
Instructions
- Prepare Cilantro Lime Rice: Add rice, water, and salt to a medium pot with a tight fitting lid without vent holes. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 minutes or until water is fully absorbed. Remove from heat and keep covered; let rest for 10 minutes. Fluff with a rubber spatula or spoon, then stir in lime juice and cilantro. Keep warm with the lid on while preparing other ingredients.
- Cook the Chicken: In a bowl, combine chicken with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil. Mix well to coat all pieces. Heat a large skillet over medium-high heat. Add chicken and cook for 8 minutes, turning and stirring occasionally until browned and cooked through. Avoid overcrowding by cooking in batches to prevent steaming and ensure a nice sear.
- Make Street Corn Topping: Heat corn in a small pan over medium heat or in a microwave-safe bowl in the microwave until hot. Stir in mayo, sour cream, cotija cheese, lime juice, chili powder, and salt and pepper to taste. Add hot sauce if desired and mix well.
- Assemble Street Corn Chicken Bowls: Start with a base of warm cilantro lime rice. Top with cooked chicken, then add the creamy street corn topping. Finish with your favorite optional toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips. Serve immediately and enjoy!
Notes
- Don’t crowd the chicken in the pan to ensure proper searing and browning. Cook in batches if needed.
- Use a pot with a tight-fitting lid without holes when cooking rice to trap steam and cook rice perfectly. If your lid has holes, plug them with foil.
- Fresh lime juice brightens all the flavors in this dish. For more juice, microwave the lime for 10 seconds and roll it on the countertop before juicing.
- 1 bowl contains approximately 4.5 oz cooked chicken, 3/4 cup rice, and 3/4 cup street corn topping.
- Weight Watchers Points: 8 (calculated using boneless skinless chicken breasts and light mayo and sour cream; adjust if using different ingredients).
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 75 mg
