Street Corn Chicken Rice Bowl
A hearty meal combining succulent chicken, vibrant corn, and creamy sauce, reminiscent of Mexico’s street food.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup lime crema
- Cotija cheese, for serving (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the diced chicken and cook for 6–8 minutes until golden brown and fully cooked.
- Stir in the corn and spices, cooking until heated through.
- Prepare the rice according to package directions.
- Layer the rice in bowls, topped with chicken, spiced corn, and lime crema.
- Serve warm, garnished with cotija cheese and cilantro if desired.
Notes
For added flavor, let the chicken rest before slicing. Adjust spices to taste.
Find it online: https://www.pedrorecipes.com/street-corn-chicken-rice-bowl-5/