Street Corn Chicken Rice Bowls
Servings: 6
Calories: 484kcal
Ingredients
Chicken
- 1 ½ lb Boneless skinless chicken breast
- 1 tablespoon Olive oil
- 2 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 serving Salt and pepper to taste
Dressing
- 1 cup Plain greek yogurt
- 2 tablespoon Light mayo
- 1 Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Street Corn
- 3 cup Corn cooked
- 1 Red bell pepper chopped
- ½ Red onion chopped
- ⅓ cup Cotija cheese
Rice & Lettuce
- 1 ½ cup Jasmine rice
- 1 head Romaine
Instructions
- Prepare the chicken: Cut the chicken into bite-sized cubes. In a medium bowl, toss with 1 tablespoon of olive oil and your seasonings until evenly coated. Set aside.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for about 8–10 minutes, stirring occasionally, until fully cooked and the internal temperature reaches 165°F.
- While the chicken cooks, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth and well combined.
- In a large bowl, combine the chopped ingredients for the corn mixture. Add the cotija cheese and half of the dressing, then toss to coat. Set aside.
- Last assemble the bowls: Divide the romaine, rice, cooked chicken, and street corn mixture among serving bowls. Drizzle with additional dressing and top with chopped tomatoes, avocado, jalapeños, or any of your favorite toppings.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Char Your Corn for the Best Flavor: If you have time, cook the corn in a hot skillet or on the grill until lightly charred. That smoky flavor is what gives it that classic elote vibe.
Rice Swaps: Works with white rice, brown rice, cilantro lime rice, or cauliflower rice. You can even use quinoa if that’s your thing.
Make it Ahead: Store components separately (rice, chicken, and corn mixture) for up to 3–4 days. Assemble just before serving for best texture.
Serving Tip: These bowls are best assembled fresh. If reheating, warm the rice and chicken first, then add the street corn topping and fresh garnishes.
Nutrition
Serving: 1svg | Calories: 484kcal | Carbohydrates: 63g | Protein: 37g | Fat: 10g | Cholesterol: 82mg | Sodium: 540mg | Fiber: 6g | Sugar: 8g
