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Street Corn Chicken Rice Bowl

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A quick and filling weeknight meal featuring spiced chicken, charred corn, black beans, and avocado over rice, drizzled with a creamy cotija-lime sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil, divided
  • 1 tsp chili powder (for chicken)
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 2 cups corn kernels (fresh, frozen, or canned and drained)
  • 2 tbsp mayonnaise (or Greek yogurt for a lighter swap)
  • 1/4 cup cotija cheese, crumbled (or feta as a substitute)
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder (for street corn)
  • 1/4 cup fresh cilantro, chopped
  • 2 cups cooked white or brown rice
  • 1 can black beans (15 oz), rinsed and drained
  • 1 ripe avocado, sliced

Instructions

  1. Begin by cooking rice according to package directions so it’s ready when you finish the bowls.
  2. Pat the chicken pieces completely dry with paper towels.
  3. Toss the chicken with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and pepper until evenly coated.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
  5. Add the chicken in a single layer and cook undisturbed for 3 to 4 minutes to form a golden crust.
  6. Flip the pieces and cook another 3 to 4 minutes until an instant-read thermometer reads 165°F. Transfer chicken to a plate and set aside.
  7. Add the remaining tablespoon of olive oil to the same skillet. Add the corn kernels and spread into an even layer. Cook undisturbed for 2 to 3 minutes to develop char.
  8. Stir the corn and cook 1 to 2 more minutes so 20 to 30 percent of kernels have dark golden marks. Remove from heat.
  9. Immediately stir in 2 tbsp mayonnaise, 1/4 cup crumbled cotija, 1 tbsp lime juice, 1/2 tsp chili powder, and 1/4 cup chopped cilantro.
  10. Divide the cooked rice among four bowls. Top each portion with black beans, the cooked chicken, and a generous scoop of the street corn mixture.
  11. Finish each bowl with sliced avocado and optional extras like extra cotija, lime wedges, hot sauce, or pickled jalapeños. Serve right away.

Notes

For best results, store components separately for meal prep. Use a heavy skillet for better browning.

Nutrition

Find it online: https://www.simplefamilydishes.com/street-corn-chicken-rice-bowl-4/