Description
A flavorful and satisfying bowl combining juicy seasoned chicken, charred street-style corn, and fresh toppings over rice with a creamy, tangy sauce.
Ingredients
- 2 cups cooked rice
- 2 boneless, skinless chicken breasts (about 400 g)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled feta cheese or cotija cheese
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder (for corn)
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
Instructions
- Season the chicken with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
- Cook the chicken in a skillet over medium heat for 6–7 minutes per side until fully cooked. Let rest, then slice.
- In another pan, cook the corn over medium-high heat until slightly charred, stirring occasionally.
- Mix the cooked corn with mayonnaise, sour cream, cheese, lime juice, chili powder, and salt until well combined.
- Assemble bowls by adding rice as the base, then sliced chicken and street corn mixture.
- Top with avocado slices, cherry tomatoes, and fresh cilantro. Serve immediately.
Notes
- Use rotisserie chicken for a quicker version.
- Frozen corn works well—just char it properly for best flavor.
- Customize with black beans, jalapeños, or hot sauce for extra flavor.
- Store components separately for best freshness.
- Add toppings fresh after reheating for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
