Street Corn Chicken Rice Bowl: 30-Minute, High-Protein (Print Version)
Quick Street Corn Chicken Rice Bowl ready in 30 minutes. Enjoy a high-protein, flavorful meal featuring tender chicken, creamy street corn, and fluffy rice.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Zesty Chicken Core
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 tsp chili powder
04 -
1/2 tsp ground cumin
05 -
1/2 tsp garlic powder
06 -
Salt and black pepper to taste
→ Elote-Inspired Corn Medley
07 -
3 cups frozen corn, thawed
08 -
1/4 cup mayonnaise
09 -
1/2 cup crumbled Cotija cheese
10 -
2 tbsp fresh lime juice
11 -
1/2 tsp chili powder
→ Fluffy Grain Base
12 -
3 cups cooked brown rice
→ Fresh & Vibrant Toppings
13 -
1/4 cup chopped fresh cilantro
14 -
1/4 cup finely diced red onion
15 -
1 lime, cut into wedges for garnish
# Instructions:
01 -
Pat dry 1.5 lbs boneless, skinless chicken breasts. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, salt, and black pepper. This forms the flavorful core of your Street Corn Chicken Rice Bowl | 30-Minute, High-Protein.
02 -
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Ensure a golden-brown crust for the best Street Corn Chicken Rice Bowl | 30-Minute, High-Protein.
03 -
Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes to retain its juiciness. Once rested, dice the chicken into bite-sized pieces. Set aside while you prepare the corn medley.
04 -
In a medium bowl, combine 3 cups thawed frozen corn, 1/4 cup mayonnaise, 1/2 cup crumbled Cotija cheese, 2 tbsp fresh lime juice, and 1/2 tsp chili powder. Stir all ingredients well to ensure the corn is evenly coated.
05 -
Divide 3 cups cooked brown rice evenly among 4 serving bowls. Top each portion of rice with an equal amount of the diced chicken, followed by a generous scoop of the Elote-inspired corn medley.
06 -
Sprinkle each Street Corn Chicken Rice Bowl | 30-Minute, High-Protein with 1/4 cup chopped fresh cilantro and 1/4 cup finely diced red onion. Serve immediately with 1 lime, cut into wedges, for an extra squeeze of fresh citrus.
# Notes:
01 -
For extra flavor, lightly char the thawed corn in a hot skillet for a few minutes before mixing it with the other Elote-inspired corn medley ingredients.
02 -
Feel free to substitute brown rice with quinoa, white rice, or even cauliflower rice for a lower-carb option. Chicken thighs can also be used instead of breasts.
03 -
Leftover Street Corn Chicken Rice Bowls can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
04 -
Add a dollop of sour cream or Greek yogurt, or a sprinkle of extra hot sauce for those who like a bit more creaminess or heat in their bowl.
# Tools You'll Need:
01 -
Large skillet
02 -
Cutting board
03 -
Sharp knife
04 -
Mixing bowls
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 709 kcal
Total Fat: 25 g
Total Carbohydrate: 57 g
Protein: 60 g