Description
A vibrant and easy rice bowl combining juicy blackened chicken, creamy street corn, and zesty cilantro-lime rice—perfect for quick dinners or meal prep.
Ingredients
- 1 lb boneless chicken breast, diced
- 1 Tbsp olive oil
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 cups cooked rice (jasmine or brown)
- 1 cup corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp paprika
- 1 clove garlic, minced
- ¼ cup crumbled cotija cheese
- ¼ cup chopped cilantro (plus extra for rice)
- 1 lime (juice and wedges)
- Optional: avocado slices, jalapeños
Instructions
- Toss the chicken with olive oil, chili powder, salt, and pepper, then cook in a medium-hot skillet for 6–8 minutes until golden and cooked through.
- Whisk together mayonnaise, sour cream, garlic, paprika, and lime juice; stir in warm corn kernels and cotija cheese to make the street corn.
- Toss cooked rice with lime juice and chopped cilantro.
- Assemble bowls by dividing rice among servings, topping with chicken and street corn, then garnishing with extra cilantro, avocado, jalapeños, and lime wedges.
Notes
- Use grilled corn for extra smokiness.
- Swap chicken breast for thighs if preferred.
- Make it vegetarian by substituting black beans or tofu.
- Customize heat with jalapeños or hot sauce.
- Great for meal prep—store components separately.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
