Description
A vibrant and flavorful rice bowl featuring juicy seasoned chicken, creamy street corn topping, and fluffy rice. Perfect for a satisfying weeknight dinner or meal prep.
Ingredients
2 large boneless skinless chicken breasts (500 g), diced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
1 1/2 cups long grain white rice (300 g)
3 cups water or chicken broth
1/2 teaspoon salt
1 tablespoon olive oil
2 cups corn kernels (300 g)
1 tablespoon olive oil
1/3 cup mayonnaise (80 g)
1/4 cup sour cream (60 g)
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon lime juice
1/3 cup crumbled cotija cheese or feta (40 g)
2 tablespoons chopped fresh cilantro
1 diced avocado (optional)
1/2 cup diced tomatoes (75 g)
1/4 cup sliced green onions (25 g)
Instructions
Rinse the rice and cook it with water, salt, and olive oil in a saucepan for about 15 minutes until tender. Let rest for 5 minutes and fluff with a fork.
In a bowl mix diced chicken with olive oil, paprika, garlic powder, cumin, chili powder, salt, pepper, and lime juice. Let marinate for 10–15 minutes.
Heat olive oil in a skillet and cook corn kernels for 5–7 minutes until slightly charred. Transfer to a bowl and mix with mayonnaise, sour cream, chili powder, smoked paprika, lime juice, cotija cheese, and cilantro.
In a large skillet cook the marinated chicken over medium-high heat for 6–8 minutes until fully cooked and golden.
Assemble bowls by adding cooked rice, chicken, and creamy street corn mixture.
Top with avocado, tomatoes, green onions, and a squeeze of lime if desired.
Notes
Use fresh corn when possible for the best flavor. Frozen corn also works well if thawed before cooking. For extra flavor, try adding cilantro lime rice instead of plain rice. The chicken and rice can be prepared ahead for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes