A vibrant and satisfying rice bowl featuring juicy seasoned chicken, creamy Mexican-style street corn, fluffy rice, fresh vegetables, and a zesty lime crema. Perfect for lunch, dinner, or meal prep.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

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Ingredients

For the Chicken

• 1½ lbs (680 g) boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Juice of ½ lime

For the Rice

• 2 cups cooked white or brown rice
• 1 tablespoon butter (optional)
• Juice of ½ lime
• 2 tablespoons chopped fresh cilantro

For the Street Corn

• 2 cups corn kernels (fresh, frozen, or canned and drained)
• 1 tablespoon butter
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ cup crumbled cotija cheese (or feta cheese)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro
• ¼ teaspoon salt

Toppings

• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ¼ cup diced red onion
• Fresh cilantro
• Lime wedges
• Jalapeño slices (optional)

Optional Lime Crema

• ¼ cup sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon water (if needed)
• Pinch of salt

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Instructions

Step 1: Season the Chicken

1. In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and lime juice.
2. Coat the chicken evenly with the seasoning mixture.
3. Let it marinate for 15–30 minutes if time allows.

Step 2: Cook the Chicken

1. Heat a large skillet or grill pan over medium-high heat.
2. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
3. Transfer to a cutting board and let rest for 5 minutes.
4. Slice into bite-sized strips.

Step 3: Prepare the Rice

1. Stir the butter (if using), lime juice, and chopped cilantro into the warm cooked rice.
2. Fluff with a fork.

Step 4: Make the Street Corn

1. Melt the butter in a skillet over medium-high heat.
2. Add the corn and cook for 4–5 minutes, stirring occasionally, until lightly charred.
3. Remove from heat and let cool slightly.
4. Mix in the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, cilantro, and salt.

Step 5: Make the Lime Crema (Optional)

1. Whisk together the sour cream, mayonnaise, lime juice, water, and salt until smooth.

Step 6: Assemble the Bowls

Divide the rice among four bowls. Top each with:

• Sliced chicken
• Street corn mixture
• Cherry tomatoes
• Avocado
• Red onion

Drizzle with lime crema and garnish with cilantro, jalapeños, and lime wedges.

Serve immediately.

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Nutritional Information (Approximate Per Serving)

• Calories: 690
• Protein: 41 g
• Carbohydrates: 48 g
• Fat: 35 g
• Saturated Fat: 10 g
• Cholesterol: 120 mg
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 720 mg
• Calcium: 18% DV
• Iron: 15% DV
• Potassium: 890 mg

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Nut Information

Contains Peanuts: No

Contains Tree Nuts: No

This recipe is naturally free of peanuts and tree nuts.

Cross-Contamination Information

If preparing this recipe for someone with a nut allergy:

• Check the mayonnaise, sour cream, cheese, seasonings, and any packaged rice for allergen labeling.
• Use products made in nut-free facilities if required.
• Clean utensils, cutting boards, and cookware thoroughly to prevent cross-contact.

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Frequently Asked Questions (Q&S)

Q1: Can I make this recipe ahead of time?

Yes. Prepare the chicken, rice, and street corn separately and refrigerate for up to 3 days. Assemble the bowls just before serving.

Q2: Can I use rotisserie chicken?

Absolutely. Shredded rotisserie chicken is a quick and convenient substitute.

Q3: What type of rice works best?

White rice, brown rice, cilantro-lime rice, jasmine rice, basmati rice, or even cauliflower rice all work well.

Q4: Can I make this recipe spicy?

Yes. Add diced jalapeños, cayenne pepper, chipotle powder, or your favorite hot sauce.

Q5: Can I grill the chicken?

Yes. Grilling adds a delicious smoky flavor. Cook until the internal temperature reaches 165°F (74°C).

Q6: Can I make it healthier?

Yes. Use Greek yogurt instead of sour cream and mayonnaise, brown rice or cauliflower rice, and reduce the amount of cheese.

Q7: How should leftovers be stored?

Store the chicken, rice, and street corn in separate airtight containers in the refrigerator for up to 3 days. Add avocado and crema just before serving.

Q8: Can I freeze it?

The cooked chicken and rice freeze well for up to 2 months. The street corn mixture is best made fresh, as the creamy ingredients may separate after freezing.

Q9: What can I substitute for cotija cheese?

Feta cheese, queso fresco, or grated Parmesan are all good alternatives.

Q10: What side dishes pair well with a Street Corn Chicken Rice Bowl?

Serve with:

• Tortilla chips and salsa
• Guacamole
• Black bean salad
• Fresh fruit salad
• Grilled zucchini or peppers
• Pico de gallo
• Mexican coleslaw
• Lime wedges and extra cilantro