Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowl combines smoky seasoned chicken, sweet corn, black beans, rice, cotija, lime, cilantro, and avocado in a hearty layered bowl. It is a practical meal prep dinner or lunch option when you want a filling chicken bowl with fresh toppings.
Equipment
- Large skillet
- Mixing bowls
- Cutting Board
- Chef's Knife
- Measuring spoons
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil for chicken
- 1 teaspoon chili powder for chicken
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt and pepper to taste
- 2 cups corn kernels fresh, frozen, or canned and drained
- 1 tablespoon olive oil for corn
- 2 tablespoons mayonnaise
- 1/4 cup cotija cheese crumbled, or feta
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder for street corn
- 1/4 cup fresh cilantro chopped
- 2 cups cooked white rice or brown rice
- 1 15 oz can black beans rinsed and drained
- 1 ripe avocado sliced
Instructions
- Toss the chicken with 1 tablespoon olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
- Cook the chicken in a hot skillet for 6 to 8 minutes, turning until browned and the center reaches 165°F.
- Transfer the chicken to a plate, then warm the corn in the same skillet with the remaining olive oil for 3 to 4 minutes.
- Stir the warm corn with mayonnaise, cotija, lime juice, chili powder, cilantro, and a small pinch of salt.
- Divide cooked rice among serving bowls and top with black beans, seasoned chicken, and the street corn mixture.
- Add sliced avocado and finish with extra cilantro, cotija, or lime juice before serving.
Notes
Storage: Keep chicken, rice, beans, and corn in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat the rice, beans, and chicken until hot, then add avocado and fresh cilantro after warming.
Freezing: Freeze the chicken, rice, and beans for up to 2 months, but keep the creamy corn topping and avocado fresh.
Expert Tips: Cook the chicken in one layer so it browns well, and dry the corn before adding it to the skillet.
Meal Prep: Pack the rice and beans on the bottom, chicken in the middle, and corn on top for better texture.
Variations: Try brown rice, quinoa, cauliflower rice, pinto beans, feta, or a lime yogurt drizzle.