Description
This vibrant and flavorful Street Corn Chicken Rice Bowl is a delightful blend of seasoned chicken, charred corn, black beans, and fresh toppings. Perfect for a quick weeknight dinner or a satisfying meal prep option, this dish is packed with taste and nutrition.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup cooked white rice
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp hot sauce (optional)
Instructions
- Prep Chicken: In a small bowl, mix together chili powder, cumin, paprika, salt, and pepper. Rub the seasoning mixture onto both sides of the chicken breasts.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until fully cooked. Remove from skillet, let rest for a few minutes, then slice.
- Make Street Corn: In the same skillet, add corn kernels and cook for 3-5 minutes until slightly charred. Remove from heat and set aside.
- Assemble Bowl: In a bowl, layer the cooked rice, black beans, and street corn. Top with sliced chicken, red onion, cilantro, and cotija cheese.
- Prepare Sauce: In a small bowl, mix sour cream, mayonnaise, and hot sauce. Drizzle over the bowl.
- Serve: Garnish with lime wedges and additional cilantro. Serve immediately.
Notes
This dish can be easily customized with your favorite toppings, such as avocado or jalapeños.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 75mg