A quick and flavorful chicken and rice bowl inspired by street corn, perfect for busy weeknights or meal prep.
Author:purejoyalex
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
2 cups cooked rice
1 cup frozen corn, thawed
1/4 cup mayonnaise
2 tbsp chopped fresh cilantro
1 tbsp lime juice
1/4 tsp chili powder
Pinch of cayenne pepper (optional)
Optional toppings: crumbled cotija cheese, sliced avocado, chopped red onion, extra cilantro, lime wedges
Instructions
In a bowl, toss chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes.
While the chicken cooks, prepare the street corn mixture. In a medium bowl, combine the thawed corn, mayonnaise, chopped cilantro, lime juice, chili powder, and cayenne pepper (if using). Stir well.
Assemble the bowls. Divide the cooked rice among serving bowls. Top with the cooked chicken and the street corn mixture.
Add your favorite optional toppings like cotija cheese, avocado, red onion, and extra cilantro. Serve with lime wedges.
Notes
For meal prep, cook the chicken and prepare the corn mixture separately. Store cooked rice in a separate container. Assemble bowls just before serving or pack components separately for easy reheating.
Reheat chicken and corn mixture gently in a skillet or microwave.
This bowl is highly customizable. Feel free to substitute chicken breast for thighs, or add other vegetables like black beans or bell peppers.
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