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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl is a deliciously vibrant dish that combines juicy chicken, sweet corn, and zesty spices for a satisfying meal. Perfect for busy weeknights or family gatherings, this bowl not only delivers comforting flavors but also offers an Instagram-worthy presentation. Each bite bursts with freshness from cilantro and a creamy tang from the sauce, making it a delightful culinary experience.

  • Total Time: 35 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup fresh corn kernels (or frozen)
  • 1 medium red bell pepper, chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tsp chili powder
  • 3 garlic cloves, minced
  • 2 cups cooked rice (white or brown)
  • 1/2 cup sour cream or Greek yogurt (for sauce)

Instructions

  1. Prepare your ingredients: Dice chicken and chop the red bell pepper. Mince the garlic.
  2. Cook the chicken: In a skillet over medium heat, add oil and cook diced chicken seasoned with salt and chili powder until golden brown (6-8 minutes).
  3. Add veggies: Stir in minced garlic and red bell pepper; cook for about 2 minutes. Add corn kernels and mix well.
  4. Build flavor: Squeeze lime juice over the mixture, add chopped cilantro, and stir until combined.
  5. Serve: Spoon chicken mixture over cooked rice in bowls.
  6. Add creaminess: Top each bowl with sour cream or Greek yogurt mixed with lime juice.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 450g)
  • Calories: 550
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 71g
  • Fiber: 5g
  • Protein: 36g
  • Cholesterol: 90mg

Keywords: Swap out chicken for beef or turkey if desired. Mix in other veggies like zucchini for added nutrition. Store leftovers in an airtight container for up to three days; reheat with a splash of broth to keep moisture.