Mexican Street Corn Chicken Rice Bowl Recipe
Street Corn Chicken Rice Bowls are a flavorful, speedy meal inspired by Mexican street food with a protein-rich twist. Whole meal cooks in one pan!
Equipment
- 1 Non-Stick Skillet
Ingredients
Ingredients
- 1 ½ pounds chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pinch chipotle powder optional but so good!
- 1 Tablespoon avocado oil
- ½ teaspoon honey
- ½ Tablespoon fresh lime juice
- 1 ½ cups frozen corn preferably grilled or roasted
- Pinch salt
- ¼ teaspoon ancho chili powder
- ½ cup plain Greek yogurt or mayo
- 3 Tablespoons freshly squeezed lime juice
- Zest of ¾ lime
- ¼ cup red onion finely diced
- ¼ cup green bell pepper or jalapeño (optional, finely chopped)
- ⅓ cup cotija cheese
- ⅓ cup cilantro chopped
- 2 cups cooked rice
- 1 medium avocado sliced
Instructions
Instructions
- First, preheat your grill or grill pan over medium-high heat so it’s ready to give that nice char.
- In a small bowl, mix up garlic powder, smoked paprika, cumin, salt, pepper, and a pinch of chipotle Powder if you’re using it.
- Rub that spice blend all over your chicken breasts till they’re nicely coated.
- Drizzle the avocado oil on top and give those breasts a good massage so everything sticks well.
- Grill the chicken about 6-7 minutes per side until it’s cooked through and juices run clear - you know it’s done when tender pull is just perfect.
- Remove the chicken from the grill and let it rest for 5 minutes, this step is key for keeping it juicy.
- While it rests, mix honey and fresh lime juice, then drizzle that over the sliced chicken just before serving for a bright little kick.
- Serve your chicken over 2 cups cooked rice, top with roasted corn mixed with pinch of salt and ancho chili powder, then add your creamy Greek yogurt dressing, cotija cheese, cilantro, diced red onion, and avocado slices.
Notes
Add more chipotle to taste after the chicken is cooked for more kick. Make sure the ingredients for the street corn are chopped really small for the best texture.