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Street Corn Chicken Rice Bowl

A high-protein, flavor-packed rice bowl featuring juicy chicken, creamy street corn, and fresh toppings, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Fusion, Mexican-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • salt and pepper to taste
Street Corn
  • 2 cups corn kernels
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or Greek yogurt
  • 0.5 cup cotija cheese crumbled
  • 1 lime juiced
  • 0.5 tsp chili powder
  • 0.25 tsp smoked paprika
Assembly
  • 2 cups cooked rice
  • 1 avocado sliced
  • cilantro chopped

Equipment

  • Skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Season chicken with spices, salt, and pepper.
  2. Cook chicken in a skillet with olive oil until fully cooked.
  3. Char corn in a skillet for 3–5 minutes.
  4. Mix corn with mayo, sour cream, lime juice, and spices.
  5. Fold in cheese and mix well.
  6. Assemble bowls with rice, chicken, and corn mixture.
  7. Top with avocado and cilantro, then serve.

Notes

Swap Greek yogurt for a lighter version and adjust spice level to taste.