This vibrant rice bowl is packed with juicy spiced chicken, sweet and creamy street-style corn, fluffy rice, and fresh toppings all in one hearty and flavor-loaded bowl. It’s a balanced and craveable meal perfect for lunch or dinner!
Ingredients:
For the Chicken:
- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
- Juice of ½ lime
For the Street Corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- 2 tbsp plain Greek yogurt or sour cream
- ¼ cup crumbled feta or cotija cheese (or use crumbled paneer for a halal twist)
- 1 tbsp lime juice
- ½ tsp chili powder
- 2 tbsp chopped fresh cilantro
For the Bowl Base & Toppings:
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- Fresh chopped cilantro
- Lime wedges
- Extra cheese, hot sauce, or pickled jalapeños (optional)
Directions:
- Cook the Chicken:
Toss the chicken with olive oil, spices, salt, pepper, and lime juice.
Sauté in a skillet over medium-high heat for 6–8 minutes until browned and cooked through. Set aside. - Prepare the Street Corn:
In a bowl, mix mayo, Greek yogurt, lime juice, chili powder, and a pinch of salt. Stir in the corn and crumbled cheese. Add chopped cilantro and mix well. - Assemble the Bowls:
Divide the cooked rice between 4 bowls.
Top each bowl with the cooked chicken, a generous scoop of street corn mix, avocado slices, red onions, and optional toppings. - Garnish and Serve:
Sprinkle with extra cilantro, a squeeze of lime juice, and any additional hot sauce or cheese to taste.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: Approx. 520 per bowl
Servings: 4
Bursting with flavor, color, and texture this Street Corn Chicken Rice Bowl brings the street food vibe to your kitchen in the best way!
