Description
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:
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500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp chili powder
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½ tsp cumin
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½ tsp garlic powder
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Salt and pepper to taste
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Juice of ½ lime
For the Street Corn:
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2 cups corn kernels (fresh, canned, or frozen)
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¼ cup mayonnaise
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2 tbsp plain Greek yogurt or sour cream
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¼ cup crumbled feta or cotija cheese (or use crumbled paneer for a halal twist)
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1 tbsp lime juice
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½ tsp chili powder
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2 tbsp chopped fresh cilantro
For the Bowl Base & Toppings:
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2 cups cooked white or brown rice
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1 avocado, sliced
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1 small red onion, thinly sliced
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Fresh chopped cilantro
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Lime wedges
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Extra cheese, hot sauce, or pickled jalapeños (optional)
Instructions
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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.
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Garnish and Serve:
Sprinkle with extra cilantro, a squeeze of lime juice, and any additional hot sauce or cheese to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes