Description
This Mexican Street Corn Chicken Rice Bowl combines tender, spiced chicken breast with a creamy and tangy street corn salad, all served over a bed of fluffy rice and topped with fresh avocado slices. Bursting with smoky, zesty, and fresh flavors, this quick and easy skillet-cooked dish is perfect for a flavorful weeknight dinner or meal prep.
Ingredients
Scale
Chicken
- 1 1/2 pounds chicken breast, cubed
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of chipotle powder (optional but recommended)
- 1 Tablespoon avocado oil
- 1/2 teaspoon honey
- 1/2 Tablespoon freshly squeezed lime juice
Street Corn
- 1 1/2 cups frozen corn (preferably grilled or roasted)
- Pinch of salt
- 1/4 teaspoon ancho chili powder
- 1/2 cup plain Greek yogurt or mayonnaise
- 3 Tablespoons freshly squeezed lime juice
- Zest of 3/4 lime
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped green bell pepper or jalapeño (optional)
- 1/3 cup cotija cheese
- 1/3 cup chopped cilantro
Bowls
- 2 cups cooked rice
- 1 medium avocado, sliced
Instructions
- Prepare and Season Chicken: Cube the chicken breast and combine it with garlic powder, smoked paprika, cumin, salt, pepper, and optional chipotle powder to coat evenly.
- Cook Chicken: Heat avocado oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until it begins to brown.
- Prepare Lime Zest: While chicken is cooking, zest the lime for use in the street corn mixture and set aside.
- Finish Chicken Cooking: Add honey and lime juice to the skillet with chicken. Continue cooking for another 5-6 minutes until the chicken is fully cooked and the juices thicken.
- Rest Chicken and Save Juices: Remove the chicken from the pan and keep warm. Reserve any remaining pan juices in a small container for drizzling later.
- Sauté Corn: In the same dry skillet, sauté the frozen corn over medium-high heat with a pinch of salt and ancho chili powder for about 1 minute until warmed through and slightly browned.
- Mix Street Corn Salad: In a medium bowl, whisk together Greek yogurt (or mayo), lime juice, and lime zest. Add the sautéed corn, red onion, green bell pepper or jalapeño, cotija cheese, and cilantro. Stir to combine thoroughly.
- Assemble Bowls: Layer cooked rice in bowls, then add sliced avocado, the street corn mixture, and cooked chicken on top. Drizzle with the reserved chicken pan juices for extra flavor. Serve immediately and enjoy!
Notes
- Add more chipotle powder after cooking for additional heat if desired.
- Finely chop ingredients for the street corn to ensure the best texture and flavor distribution.
- Use grilled or roasted corn for a more authentic smoky flavor, but fresh or frozen works well too.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
