High Protein Street Corn Chicken Rice Bowl (Print Version)
High Protein Street Corn Chicken Rice Bowl packed with zesty flavors. Enjoy tender chicken, creamy street corn, and fluffy rice for a satisfying, quick meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Hearty Rice Foundation
01 -
1 1/2 cups uncooked long-grain white rice
02 -
3 cups water
03 -
1/2 tsp salt
→ Zesty Chicken Powerhouse
04 -
1 1/2 lbs boneless, skinless chicken breasts
05 -
1 tbsp olive oil
06 -
1 tsp chili powder
07 -
1/2 tsp ground cumin
08 -
1/2 tsp garlic powder
09 -
Salt and pepper to taste
→ Creamy Elote-Style Corn
10 -
3 cups frozen corn kernels
11 -
1/4 cup light mayonnaise
12 -
2 tbsp fresh lime juice
13 -
1/2 tsp chili powder
14 -
1/4 cup crumbled Cotija cheese
→ Fresh Finishes & Zesty Zing
15 -
1/4 cup fresh cilantro, chopped
16 -
1 lime, cut into wedges, for serving
17 -
Hot sauce, for serving (optional)
# Instructions:
01 -
Combine 1 1/2 cups uncooked long-grain white rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
02 -
While rice cooks, pat dry 1 1/2 lbs boneless, skinless chicken breasts. Season generously with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and salt and pepper to taste. This forms the robust protein core of your High Protein Street Corn Chicken Rice Bowl.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes per side, or until internal temperature reaches 165°F and chicken is no longer pink. Remove from skillet, tent with foil, and let rest for 5 minutes.
04 -
In the same skillet (or a separate pan), add 3 cups frozen corn kernels and cook over medium heat for 5-7 minutes until heated through and slightly charred. Transfer the cooked corn to a medium bowl and stir in 1/4 cup light mayonnaise, 2 tbsp fresh lime juice, and 1/2 tsp chili powder.
05 -
Add 1/4 cup crumbled Cotija cheese and half of the 1/4 cup fresh cilantro, chopped, to the creamy corn mixture. Stir gently to combine all ingredients. This vibrant elote-style corn is a key flavor component of your High Protein Street Corn Chicken Rice Bowl.
06 -
Slice the rested chicken breasts against the grain into 1/2-inch strips or dice into bite-sized cubes. This ensures tender, juicy chicken for easy enjoyment in your High Protein Street Corn Chicken Rice Bowl.
07 -
Divide the cooked rice among 4 serving bowls. Top each with sliced chicken and a generous portion of the creamy elote-style corn. Garnish with the remaining 1/4 cup fresh cilantro, chopped, and serve immediately with 1 lime, cut into wedges, and hot sauce (optional).
# Notes:
01 -
For a quicker meal, use pre-cooked rotisserie chicken. Shred and toss with the same spices before adding to bowls.
02 -
Store leftover High Protein Street Corn Chicken Rice Bowl components separately in airtight containers for up to 3 days. Reheat rice and chicken gently.
03 -
Feel free to add other toppings like sliced avocado, pickled red onions, or a sprinkle of extra chili powder for more flavor and texture.
04 -
To get a nice char on your corn, use a cast-iron skillet and cook over slightly higher heat, stirring occasionally, until kernels are lightly browned.
# Tools You'll Need:
01 -
Large skillet or grill pan
02 -
Saucepan
03 -
Mixing bowls
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 730 kcal
Total Fat: 15 g
Total Carbohydrate: 80 g
Protein: 68 g