Easy Street Corn Chicken Rice Bowl for Quick Dinner (Print Version)
Quick Street Corn Chicken Rice Bowl recipe. Enjoy tender chicken, creamy corn, and fluffy rice in one easy, flavorful dinner. Perfect for busy weeknights!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ The Hearty Base
01 -
1 lb boneless, skinless chicken breast
02 -
1 cup uncooked long-grain white rice
03 -
1 tbsp olive oil
04 -
Salt and black pepper to taste
→ Zesty Elote-Style Corn
05 -
2 cups frozen corn kernels
06 -
1/4 cup light mayonnaise
07 -
1/4 cup crumbled cotija cheese
08 -
1 large lime, juiced and zested
09 -
1 tsp chili powder
10 -
1/4 cup fresh cilantro, chopped
11 -
1/4 cup finely diced red onion
→ Flavor Boosters & Creamy Finish
12 -
1 tsp garlic powder
13 -
1 tsp ground cumin
14 -
1 (15-oz) can black beans, rinsed and drained
15 -
1 large avocado, diced
# Instructions:
01 -
Combine 1 cup uncooked long-grain white rice with 2 cups water and a pinch of salt in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let stand covered for 5 minutes. This is the base for your Easy Street Corn Chicken Rice Bowl | Quick Dinner.
02 -
While rice cooks, pat dry 1 lb boneless, skinless chicken breast. Cut into 1-inch pieces. Season with 1 tsp garlic powder, 1 tsp ground cumin, salt, and black pepper to taste. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
03 -
Add seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Stir in 1 (15-oz) can black beans, rinsed and drained, heating through for 2-3 minutes. This step is key for a flavorful Easy Street Corn Chicken Rice Bowl | Quick Dinner.
04 -
In a medium bowl, combine 2 cups frozen corn kernels (thawed), 1/4 cup light mayonnaise, 1/4 cup crumbled cotija cheese, juice and zest of 1 large lime, 1 tsp chili powder, 1/4 cup fresh cilantro, and 1/4 cup finely diced red onion. Mix well to combine all ingredients.
05 -
Carefully cut and dice 1 large avocado into bite-sized pieces. This will be a fresh, creamy topping for your bowls. Set aside until assembly.
06 -
Divide the cooked rice among 4 serving bowls. Top each with the chicken and black bean mixture. Spoon a generous amount of the zesty street corn mix over the chicken. Garnish with the diced avocado. Serve your Easy Street Corn Chicken Rice Bowl | Quick Dinner immediately and enjoy!
# Notes:
01 -
For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the street corn mix.
02 -
No cotija cheese? Feta cheese or a mild crumbled goat cheese can be a good substitute for a similar salty, tangy flavor.
03 -
This recipe is great for meal prep! Store components separately (rice, chicken/beans, street corn mix, avocado) and assemble just before eating for best freshness.
04 -
Feel free to add other toppings like pickled jalapeños, a dollop of sour cream, or a sprinkle of extra fresh cilantro.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 21 g
Total Carbohydrate: 68 g
Protein: 40 g