Description
This vibrant Street Corn Chicken Rice Bowl combines tender, spice-infused chicken with creamy, tangy street corn topping and fragrant cilantro lime rice, making for a flavorful and satisfying one-bowl meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins cut into bite size pieces
- 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 cups water
- 1/4 cup minced cilantro (optional)
- juice of one lime
Toppings (optional)
- lettuce
- pico de gallo
- onions
- jalapeno
- diced avocado
- tortilla chips
Instructions
- Prepare Cilantro Lime Rice: Add the jasmine rice, water, and kosher salt to a medium pot with a tight-fitting lid that has no vent holes. Bring to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer for about 12 minutes or until all the water is absorbed. Remove from heat, keep the lid on, and let the rice rest for 10 minutes. After resting, fluff the rice gently with a rubber spatula or spoon. Stir in the lime juice and minced cilantro. Keep covered and set aside to stay warm while you prepare the other components.
- Cook the Chicken: In a bowl, combine the bite-sized chicken pieces with smoked paprika, garlic powder, chili powder, kosher salt, oregano, lime juice, and olive oil. Mix thoroughly until all pieces are evenly coated with the spices. Heat a large skillet over medium-high heat. Add the chicken in a single layer without overcrowding; cook for 6-8 minutes, stirring and turning the chicken occasionally to brown all sides and ensure it is cooked through. If needed, cook the chicken in batches to avoid steaming.
- Make Street Corn Topping: Warm the corn either by heating it in a small pan over medium heat or microwaving it in a microwave-safe bowl until hot. Stir in the light mayo, light sour cream, cotija cheese, lime juice, chili powder or tajin, and salt and pepper to taste. Add hot sauce to your preferred heat level. Mix well to combine all the flavors into a creamy topping.
- Assemble Street Corn Chicken Bowls: Begin with a base of the warm cilantro lime rice. Top with the cooked chicken pieces, then spoon on the creamy street corn topping. Garnish with any optional toppings like lettuce, pico de gallo, onions, jalapeno, diced avocado, or tortilla chips. Serve immediately and enjoy the layers of fresh and bold flavors.
Notes
- One bowl contains approximately 4.5 oz cooked chicken, 3/4 cup cooked rice, and 3/4 cup street corn topping.
- Weight Watchers Points: 8 points per serving using boneless skinless chicken breasts and light versions of mayo and sour cream.
- Adjust nutritional content accordingly if using different cuts of chicken or full-fat mayo and sour cream.
- Cilantro is optional if you are not a fan.
- To keep chicken juicy, avoid overcrowding the pan to prevent steaming during cooking.
- Use fresh or frozen corn depending on availability and convenience.
