Description
This Effortless Street Corn Chicken Rice Bowl is a vibrant, satisfying dish featuring tender seasoned chicken, charred corn, fluffy rice, and a zesty lime crema. It’s perfect for weeknight dinners, meal prep, or easy lunches with bold flavor and minimal fuss.
Ingredients
1 lb chicken breast or thighs, diced
2 cups cooked white rice
1 ½ cups corn kernels (fresh, canned, or frozen)
2 tbsp olive oil
1 tsp paprika
½ tsp cumin
½ tsp garlic powder
Salt and pepper to taste
¼ cup Mexican crema or sour cream
1 tbsp lime juice
¼ cup chopped cilantro
1 lime, cut into wedges
Instructions
1. Cut the chicken into bite-sized chunks and season with olive oil, paprika, cumin, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat. Cook chicken until browned and cooked through, 6–8 minutes. Set aside.
3. In the same skillet, add more olive oil and corn. Roast for 4–5 minutes until golden and charred. Squeeze fresh lime over the top.
4. In a bowl, mix crema or sour cream with lime juice, a pinch of salt, and optional chili powder. Whisk until smooth.
5. In serving bowls, layer rice, cooked chicken, roasted corn, and drizzle crema over the top. Garnish with cilantro and lime wedges.
Notes
For best flavor, char the corn in a dry skillet until golden spots appear.
Use leftover grilled chicken to cut down on prep time.
Add avocado, black beans, or cotija cheese for extra toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: rice bowl, street corn, chicken bowl