Street Corn Chicken Rice Bowl: High-Protein & Flavorful (Print Version)
Street Corn Chicken Rice Bowl delivers a high-protein, flavorful meal. Enjoy tender chicken, vibrant street corn, and fluffy rice for a satisfying, easy weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 1/2 cups uncooked brown rice
03 -
3 cups chicken broth
04 -
1 tbsp olive oil
→ Zesty Street Corn Medley
05 -
3 cups frozen corn kernels
06 -
1/4 cup mayonnaise
07 -
1/2 cup crumbled Cotija cheese
08 -
Juice of 1 lime
09 -
1 tsp chili powder
→ Flavorful Seasoning Blend
10 -
1 tsp ground cumin
11 -
1 tsp smoked paprika
12 -
1 tsp garlic powder
13 -
1/2 tsp salt, plus more to taste
14 -
1/4 tsp black pepper, plus more to taste
→ Fresh & Vibrant Accents
15 -
1/2 cup chopped fresh cilantro
16 -
1/4 cup finely diced red onion
# Instructions:
01 -
In a medium saucepan, combine 1 1/2 cups uncooked brown rice and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until all liquid is absorbed. Fluff the cooked rice with a fork and set aside.
02 -
Pat dry 1 1/2 lbs boneless, skinless chicken breasts. Season generously with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, until golden brown and cooked through (internal temperature 165°F).
03 -
While the chicken cooks, prepare the creamy base for your Street Corn Chicken Rice Bowl: High-Protein & Flavorful. In a medium bowl, combine 1/4 cup mayonnaise, 1/2 cup crumbled Cotija cheese, juice of 1 lime, and 1 tsp chili powder. Mix well until thoroughly combined.
04 -
In the same skillet used for the chicken (or a separate one), add 3 cups frozen corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the corn is slightly charred and heated through. This adds a delicious smoky depth.
05 -
Add the seared corn to the bowl with the mayonnaise mixture. Stir in 1/2 cup chopped fresh cilantro and 1/4 cup finely diced red onion. Mix thoroughly to coat all the corn evenly. This vibrant medley is key to your Street Corn Chicken Rice Bowl: High-Protein & Flavorful.
06 -
Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy. Slice or dice the chicken into bite-sized pieces, preparing it for your Street Corn Chicken Rice Bowl: High-Protein & Flavorful.
07 -
Divide the cooked brown rice among 4 serving bowls. Top each portion of rice with the sliced chicken and a generous scoop of the zesty street corn mixture. Garnish with extra fresh cilantro or Cotija cheese if desired, then serve immediately and enjoy!
# Notes:
01 -
No Cotija cheese? Feta cheese or a sprinkle of Parmesan can be a good substitute for a salty, tangy kick.
02 -
This recipe is excellent for meal prep! Store components separately in airtight containers for up to 3-4 days in the refrigerator.
03 -
For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the street corn mixture.
04 -
Serve with a wedge of lime on the side for an extra burst of freshness, or a slice of avocado for healthy fats.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
06 -
Mixing bowl
# Nutrition Facts (Per Serving):
Calories: 720 kcal
Total Fat: 25 g
Total Carbohydrate: 70 g
Protein: 52 g