Description
If you're craving something hearty, fresh and packed with flavor, this Mexican Street Corn Chicken and Rice Bowl is going to check every box. It's naturally gluten free, incredibly satisfying and layered with bold, zesty flavors that make every bite exciting.
Ingredients
Scale
- 4 boneless skinless chicken breasts (diced)
- 1 1/2 cups of white rice
- 12 oz bag of frozen corn
- 1 red onion (diced)
- 1/3 cup mayo
- 1/2 cup crumbled queso fresco (divided)
- 1 tbsp butter
- 1/4 cup avocado oil
- 5 tbsp lime juice (divided)
- 3 tbsp chopped cilantro (divided)
- 2 tsp paprika (divided)
- 2 tsp chili powder (divided)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
Instructions
- Cook the rice.
- As the rice cooks, in a large mixing bowl, add the diced chicken, 4 tbsp lime juice, 2 tbsp cilantro, 1 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp chili powder, 1 tsp onion powder and 1/4 cup of avocado oil. Stir to mix and coat the chicken.
- In a large skillet, add the chicken and cook on a medium to high heat for about 10 minutes. You want the chicken to get color and charred pieces all over. Remove the chicken to a plate and set aside.
- Add the butter to the pan and the bag of corn, stir around on a medium to high heat until the pieces of corn get brown and burnt slightly.
- In a medium size bowl, add the 1/4 cup of crumbled queso fresco, mayo, 1 tbsp cilantro, 1 tsp paprika, 1 tsp chili powder, 1 tbsp lime juice and 2 cups of the browned corn. (Save the leftover corn for later)
- Stir the mixture up, then add the cooked rice to serving bowls, add the chicken, street corn sauce on top, diced red onion, sprinkle 1/4 cup of queso fresco on top of all the bowls, then sprinkle some of the leftover browned corn and cilantro on top. Enjoy!
Notes
- Cook the rice while you are preparing everything else to have everything ready around the same time.
- Char the corn for the best authentic flavor.
- Build your bowl in layers starting with rice, chicken, corn mixture then toppings.
- Make ahead: Cook the chicken, rice and corn ahead of time so you can quickly assemble bowls during the week.
- Storage: Store each component separately in airtight containers in the refrigerators for up to 4 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 786 kcal
- Sugar: 8.1g
- Sodium: 389.6mg
- Fat: 41.6g
- Saturated Fat: 9.2g
- Carbohydrates: 44.3g
- Fiber: 3.6g
- Protein: 59.6g
- Cholesterol: 191.3mg