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Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl
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If you’re craving a hearty, flavorful meal that can be whipped up in no time, look no further than this Easy Street Corn Chicken Rice Bowl. This delightful dish combines tender, seasoned chicken with sweet corn and a luscious creamy sauce, creating a comforting bowl of goodness that’s perfect for busy weeknights or family gatherings. In just 25 minutes, you can serve up this customizable favorite that pleases every palate, from picky eaters to adventurous foodies. With fresh ingredients like avocado and cilantro, each bite bursts with vibrant flavors. Plus, it’s an ideal option for meal prep—just assemble your bowls ahead of time and enjoy a delicious dinner on demand.

Ingredients

Scale
  • 2.5 cups cooked rice
  • 2 lbs chicken breasts (sliced in half for thin filets)
  • Chili powder (to taste)
  • Cumin (to taste)
  • Paprika (to taste)
  • Garlic powder (to taste)
  • Oregano (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • 2 Tablespoons olive oil
  • 2.5 cups corn kernels (fresh cut from cob or frozen)
  • 0.5 of an onion (diced)
  • 1 small jalapeño (deveined and seeded, diced – optional)
  • 0.33 cup mayonnaise
  • 0.5 cup Mexican crema or sour cream
  • 2.5 teaspoons tajín (or more, to taste)
  • Juice from 1 small lime
  • 2–3 Tablespoons milk (to thin sauce)
  • Pinch fine sea salt
  • 1 ripe avocado (chopped)
  • 0.5 cup cotija cheese (shredded)
  • 0.5 cup fresh cilantro (chopped)

Instructions

  1. Season the chicken filets with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove from the pan and let rest.
  2. In the same skillet, add diced onion and sauté until translucent. Stir in corn kernels and jalapeño (if using) and cook for 4-5 minutes until heated through.
  3. In a bowl, mix mayonnaise, Mexican crema or sour cream, tajín, lime juice, milk to thin, and sea salt until smooth.
  4. Slice the rested chicken and assemble your bowls with rice at the base, topped with chicken slices, corn mixture, creamy sauce, chopped avocado, cotija cheese (if using), and cilantro.

Nutrition

Find it online: https://www.weekmealideas.com/easy-street-corn-chicken-rice-bowl/