Street Corn Chicken Rice Bowl: A Juicy Twist on Takeout Favorites
Enjoy a delicious twist on your favorite takeout with this Street Corn Chicken Rice Bowl, packed with flavor and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup street corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon lime juice
- 1/2 cup cilantro, chopped
- 1/4 cup cotija cheese
- 1 avocado, sliced
Instructions
- In a skillet, cook the diced chicken over medium heat until browned and fully cooked.
- Add street corn, chili powder, cumin, and lime juice. Stir to combine and cook for an additional 3-4 minutes.
- Layer the cooked rice in bowls, followed by the chicken mixture.
- Top with chopped cilantro, cotija cheese, and sliced avocado.
- Serve immediately and enjoy!
Notes
- For a spicier version, add chopped jalapeños.
- Feel free to substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg