Mexican Street Corn Chicken Rice Bowl Recipe
Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my new favorite! They're a high-protein take on the popular Mexican street food known as elotes, which I became obsessed with when I was there. Everything cooks in one pan and is served over fluffy rice for a meal that's ready in 30 minutes or less. I love that they have 46 grams of protein and taste restaurant-worthy, but are so easy to make at home! If you love Mexican street corn as much as I do, you'll be obsessed with these healthy bowls.
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 lime juice freshly squeezed
- 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 lime juice freshly squeezed
- 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
- Cube the chicken breast and mix with the garlic, smoked paprika, cumin, salt, pepper, and chipotle.
- Heat the avocado oil in a skillet over medium-high heat, and cook the chicken until it starts to brown a little, about 5-6 minutes.
- While the chicken cooks, zest the lime for the street corn and set aside.
- Add the honey and lime juice to the chicken, then cook for another 5-6 minutes until the juices thicken and the chicken is fully cooked.
- Remove the chicken from the pan and keep warm, save any juice left from the pan in a small container.
- In the same skillet (dry), lightly sauté the corn over medium-high heat with salt and chili powder until warm and lightly browned for about 1 min.
- Meanwhile, whisk the yogurt, lime juice and lime zest together in a medium bowl.
- Add in the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and cooked corn. Mix until evenly combined.
- Assemble the bowls – layer cooked rice, avocado slices, the street corn mixture, cooked chicken, and a drizzle of the leftover juice from the pan. Enjoy!
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.