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–+ servings
Corn Chicken Rice Bowl

Zesty Corn Chicken Rice Bowl: A Flavor-Packed Delight

This Corn Chicken Rice Bowl is a flavor-packed delight perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken thighs boneless skinless can be substituted
  • 2 tablespoons olive oil avocado oil is a good substitute
  • 1 tablespoon chili powder smoked paprika can be used for smoky flavor
  • 1 teaspoon cumin ground coriander can be a nice alternative
  • 1 teaspoon paprika consider sweet or smoked paprika
  • 2 cloves garlic or swap with garlic powder if needed
  • 1 lime lime juice lemon juice can be used as a substitute
  • to taste salt
  • to taste pepper
For the Rice
  • 1 cup jasmine rice basmati or brown rice for healthier option
  • 2 cups chicken broth vegetable broth for a vegetarian option
  • 1/4 cup cilantro parsley can be used if cilantro is not preferred
For the Street Corn Topping
  • 2 ears fresh corn frozen corn is a good alternative
  • 1/4 cup mayonnaise Greek yogurt can be substituted
  • 1/4 cup cotija cheese use feta cheese as a substitute
  • 1/4 cup Mexican crema sour cream or plain yogurt can be used
For Assembly
  • 1/2 cup lime crema combine sour cream with lime juice and salt

Equipment

  • grill or grill pan
  • medium pot or rice cooker
  • large bowl

Method
 

Preparation
  1. Marinate the chicken by combining it with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Cover and refrigerate for at least 30 minutes.
  2. Cook jasmine rice according to package instructions using chicken broth instead of water. Fluff with a fork and stir in cilantro and lime juice after cooking.
  3. Char the corn on a preheated grill for about 10-12 minutes, turning occasionally, then cool slightly before cutting the kernels off. Mix with mayonnaise and half of the chili powder.
  4. Grill the marinated chicken over medium-high heat for 6-7 minutes per side until golden. Let rest for 5 minutes and slice into strips.
  5. Prepare lime crema by mixing sour cream or crema with lime juice and salt. Adjust seasoning to taste.
  6. Assemble the bowls starting with a layer of cilantro lime rice, followed by sliced chicken, charred corn, and cotija cheese. Drizzle with lime crema and garnish with extra cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This bowl is customizable with toppings like jalapeños or black beans to suit every palate.

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