Street Corn Chicken Rice Bowl

INGREDIENTS:

For the Chicken:

1 lb chicken breast, diced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
For the Street Corn:

1 1/2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon butter
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1/2 teaspoon chili powder
1/4 cup cotija or feta cheese, crumbled
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
For the Rice Bowl:

2 cups cooked rice (white, brown, or cilantro-lime rice)
Extra lime wedges, for serving

DIRECTIONS:

Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, chili powder, cumin, paprika, salt, and pepper. Cook for 6-8 minutes, or until the chicken is cooked through and slightly golden. Remove from heat and set aside.
Make the Street Corn: In the same skillet, melt the butter over medium heat. Add the corn and sauté for 3-4 minutes until it’s slightly charred. In a bowl, mix the mayonnaise, sour cream, chili powder, cheese, lime juice, and cilantro. Add the cooked corn and stir until well combined.
Assemble the Bowl: Divide the cooked rice among bowls. Top with the seasoned chicken, a generous spoonful of the street corn mixture, and any extra cheese or cilantro, if desired. Serve with lime wedges for an extra squeeze of flavor.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 450 kcal per bowl | Servings: 4 bowls