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Delicious Street Corn Chicken Rice Bowl with grilled chicken and fresh toppings

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl layers juicy seasoned chicken, smoky elote-style corn, black beans, rice, and creamy avocado for a balanced, restaurant-worthy meal you can make at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Pat dry for better sear
  • 2 tbsp olive oil, divided For searing chicken
  • 1 tsp chili powder For chicken seasoning
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and black pepper to taste
For the street corn mix
  • 2 cups corn kernels (fresh, frozen, or canned and drained) Frozen corn works great; thaw or cook briefly from frozen
  • 2 tbsp mayonnaise or Greek yogurt Use Greek yogurt for a lighter swap
  • 1/4 cup cotija cheese, crumbled Feta works as a substitute
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder For the street corn mix
  • 1/4 cup fresh cilantro, chopped
For assembly
  • 2 cups cooked white or brown rice Cook according to package directions
  • 1 can black beans (15 oz), rinsed and drained

Method
 

Preparation
  1. Cook the rice according to package directions so it’s ready when the other components finish. Keep it warm.
  2. Pat the chicken pieces dry with paper towels. Season evenly with chili powder, cumin, garlic powder, paprika, salt, and pepper.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 5 to 7 minutes, or until golden and fully cooked (internal temperature of 165 F). Transfer chicken to a plate and tent with foil to rest.
  2. In the same skillet, add the remaining olive oil. Add corn and cook undisturbed for 1 to 2 minutes to develop char. Stir and continue cooking until kernels have brown spots, about 4 to 6 minutes.
  3. Remove the skillet from heat and transfer charred corn to a bowl. Stir in mayonnaise, cotija, lime juice, chili powder, and cilantro. Adjust salt or lime as needed.
Assembly
  1. Divide the cooked rice between bowls and spoon black beans beside the rice. Add the seared chicken on top, and finish with a generous scoop of the street corn mixture and sliced avocado.
  2. Serve immediately with extra lime wedges, hot sauce, or more cotija for customization.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 12gSugar: 3g

Notes

For meal-prep, store components separately to preserve texture—rice, chicken, beans, and corn in separate containers.

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