Description
A quick and flavorful Street Corn Chicken Bowl made with juicy chicken, creamy corn, rice, and bold Mexican-inspired spices.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 2 cups cooked rice
- 2 cups sweet corn
- 2 tablespoons avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup cotija cheese
- 1 lime, juiced
- 1/4 cup chopped cilantro
- Optional toppings: avocado, extra cheese, lime wedges
Instructions
- Pat chicken dry and season with chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Cook rice according to package instructions and set aside.
- Heat oil in a skillet over medium heat.
- Cook chicken thighs for 6–7 minutes per side until internal temperature reaches 165°F.
- Remove chicken, let it rest, then slice.
- In the same skillet, cook corn until slightly charred.
- Mix corn with sour cream, lime juice, cotija cheese, and cilantro.
- Assemble bowls with rice, sliced chicken, and corn mixture.
- Add desired toppings and serve warm.
Notes
Do not overcook the chicken to keep it juicy.
Let chicken rest before slicing for better texture.
Lightly char the corn for deeper flavor.
Add fresh lime juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg