Description
A delicious and satisfying street corn chicken rice bowl that combines tender chicken, flavorful corn, and seasoned rice for a perfect meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a skillet, cook the diced chicken over medium heat until fully cooked.
- Add corn, chili powder, garlic powder, salt, and pepper to the skillet and cook for an additional 5 minutes.
- In a bowl, mix mayonnaise, lime juice, and cotija cheese.
- Combine the cooked rice with the chicken and corn mixture.
- Drizzle the mayonnaise mixture over the rice bowl and mix well.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add diced jalapeños.
- This dish can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Street Corn, Chicken, Rice Bowl, Recipe