Street Corn Chicken Rice Bowls
These Street Corn Chicken Rice Bowls are an easy, high protein weeknight dinner made with seasoned chicken, creamy Mexican street corn, and fluffy cilantro lime rice. They are bright, cozy, smoky, and so delicious, totally customizable, and perfect for meal prep or quick weeknight meals. This healthy chicken rice bowl recipe comes together in just 30 minutes and always hits the spot.
Servings: 4
Calories: 566kcal
Ingredients
Chicken
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size peices
- 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 works
- 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 ¼ cup water
- 1/4 cup minced cilantro (skip if you don't like it)
- juice of one lime
Toppings (optional)
- lettuce
- pico de gallo
- onions
- jalapeno
- diced avocado
- tortilla chips
Instructions
Prepare Cilantro Lime Rice
- Add rice, water, salt to a medium pot with tight fitting lid with no vent holes.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 minutes or until water is absorbed completely. Remove from heat and keep covered. Let it rest for 10 minutes.
- Fluff with rubber spatular or spoon. Stir in lime juice + cilantro. Set aside with the lid on to keep warm while preparing the rest of the bowl parts.
Cook the chicken
- While the rice is cooking, In a bowl combine chicken with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil. Combine really well until all chicken pieces are coated with spices.
- Heat a large skillet over medium high heat. Add chicken and cook 6-8 minutes, turning pieces and stirring occasionally until browned and cooked through. Avoid overcrowding, cook in batches if needed to prevent steaming,
Make Street Corn Topping
- Heat the corn in a small pan on the stove over medium heat or in microwave safe bowl in the microwave.
- Stir in mayo, sour cream, cotija, lime juice, chili powder, and salt + pepper, to taste. Add hot sauce, if desired.
Assemble Street Corn Chicken Bowls
- Start with a warm base of fluffy rice. Add cooked chicken on top, then top with your creamy street corn. Finish it off with all your favorite toppings! Enjoy!
Notes
1 bowl approx. 4.5 oz cooked chicken, 3/4 cup rice, and 3/4 cup street corn topping.
Weight Watchers Points: 8
*nutritional info calculated using boneless skinless chicken breasts and light versions of mayo and sour cream- adjust accordingly if tracking and using different versions!
Helpful Tips
- Don’t Crowd the Chicken: Make sure to give the chicken plenty of space in the pan. If the pan is overcrowded, the chicken will steam instead of sear. That means that you’ll miss out on the golden brown crusty bits. Browning = major flavor, so cook in batches if needed.
- Check Your Pan + Lid (Super Important for the Rice!): When cooking the rice, make sure you’re using a pot with a tight-fitting lid that has zero holes. If steam escapes, the rice won’t cook properly and may turn out underdone. If your lid does have a steam hole, just plug it with a tiny piece of aluminum foil. This keeps the moisture where it belongs so the rice cooks perfectly every time.
- Fresh Lime: Fresh lime juice really brightens the entire bowl and pulls together all those street corn flavors.
- If your lime feels hard or not very juicy, pop it in the microwave for about 10 seconds. When you take it out, gently roll it on the countertop with your palm. The gentle warming and rolling help release more juice so you get every last drop.
Nutrition
Serving: 1bowl | Calories: 566kcal | Carbohydrates: 58g | Protein: 47g | Fat: 15g | Saturated Fat: 3g | Fiber: 3g | Sugar: 3g
