Description
A vibrant Street Corn Chicken Rice Bowl featuring smoky grilled chicken, charred corn, black beans, fresh toppings, and a tangy lime crema over rice. Perfect for meal prep or quick dinners.
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 2 chicken breasts, grilled and sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup black beans, drained and rinsed
- ¼ cup diced red onion
- ¼ cup diced tomatoes
- ¼ cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro (for garnish)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- ½ tsp garlic powder
- ¼ tsp salt (for crema)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté corn kernels for 3–4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- In a small bowl, mix sour cream or Greek yogurt, lime juice, garlic powder, and salt until smooth to make lime crema.
- Season chicken breasts with salt, pepper, chili powder, and cumin. Grill or pan-sear over medium heat for 5–7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- Assemble the bowls: start with rice, then add sliced chicken, charred corn, black beans, tomatoes, and red onion. Top with cotija cheese.
- Drizzle lime crema over the bowls and garnish with chopped cilantro before serving.
Notes
- Use cauliflower rice for a low-carb version.
- Swap chicken with tofu or shrimp for variety.
- Store leftovers in an airtight container for up to 3 days.
- Reheat components separately for best texture.
- Customize with toppings like avocado, lettuce, or jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
