Street Corn Chicken Rice Bowl: High-Protein Meal (Print Version)
Street Corn Chicken Rice Bowl delivers vibrant flavors and high protein. Enjoy tender chicken, charred corn, and creamy sauce over fluffy rice for a satisfying meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Zesty Chicken & Rice Foundation
01 -
1 1/2 lbs boneless, skinless chicken breast
02 -
1 1/2 cups uncooked brown rice
03 -
1 tbsp olive oil
04 -
1 tsp chili powder
05 -
1 tsp ground cumin
06 -
1/2 tsp smoked paprika
07 -
1 tsp salt
08 -
1/2 tsp black pepper
→ Creamy Elote-Style Topping
09 -
3 cups frozen corn, thawed
10 -
1/4 cup mayonnaise
11 -
1/2 cup crumbled Cotija cheese
12 -
2 tbsp fresh lime juice
13 -
1/2 tsp chili powder
→ Fresh Aromatics & Garnish
14 -
1/4 cup finely diced red onion
15 -
2 cloves garlic, minced
16 -
1/2 cup fresh cilantro, chopped
17 -
Lime wedges, for serving
# Instructions:
01 -
Begin by cooking 1 1/2 cups uncooked brown rice according to package directions. This typically involves simmering with water for about 40-45 minutes until tender. Once cooked, fluff with a fork and set aside while you prepare the other components of your Street Corn Chicken Rice Bowl: High-Protein & Flavorful.
02 -
Cut 1 1/2 lbs boneless, skinless chicken breast into 1-inch pieces. In a bowl, toss the chicken with 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. This ensures every bite of your Street Corn Chicken Rice Bowl: High-Protein & Flavorful is packed with flavor.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, allowing it to rest while you prepare the creamy elote topping.
04 -
In a medium bowl, combine 3 cups frozen corn (thawed), 1/4 cup mayonnaise, 1/2 cup crumbled Cotija cheese, 2 tbsp fresh lime juice, 1/2 tsp chili powder, 1/4 cup finely diced red onion, and 2 cloves garlic, minced. Stir well to combine all ingredients for the vibrant elote-style topping.
05 -
Finely chop 1/2 cup fresh cilantro. Prepare lime wedges for serving. These fresh aromatics and garnishes will add a burst of freshness and a beautiful finish to your Street Corn Chicken Rice Bowl: High-Protein & Flavorful, enhancing both flavor and presentation.
06 -
Divide the cooked brown rice among 4 serving bowls. Top each with the seasoned chicken and a generous spoonful of the creamy elote-style corn mixture. Garnish with fresh cilantro and serve immediately with lime wedges on the side for an extra zesty finish.
# Notes:
01 -
For a similar salty, crumbly texture, you can substitute Cotija cheese with crumbled feta cheese or a mild goat cheese.
02 -
To add more heat, consider adding a pinch of cayenne pepper to the chicken seasoning or a dash of your favorite hot sauce to the elote topping.
03 -
Cooked chicken and rice can be stored separately in airtight containers for up to 3-4 days, making this a great meal prep option. Assemble bowls just before serving.
04 -
For an extra smoky flavor, char the thawed corn in a hot, dry skillet for a few minutes before mixing it into the elote topping.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Knife
05 -
Measuring cups
06 -
Measuring spoons
07 -
Mixing bowls
# Nutrition Facts (Per Serving):
Calories: 820 kcal
Total Fat: 28 g
Total Carbohydrate: 74 g
Protein: 63 g