30-Min Street Corn Chicken Rice Bowl (40g Protein) (Print Version)
Quick Street Corn Chicken Rice Bowl packed with 40g protein. Enjoy vibrant flavors of Mexican street corn in a satisfying, easy 30-minute dinner.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Spiced Chicken & Grains
01 -
1 1/4 lbs boneless, skinless chicken breast
02 -
1 tbsp olive oil
03 -
1 tsp chili powder
04 -
1/2 tsp ground cumin
05 -
1/2 tsp smoked paprika
06 -
1 cup long-grain white rice
07 -
Salt and pepper to taste
→ Creamy Elote Medley
08 -
2 cups frozen corn, thawed
09 -
1/4 cup mayonnaise
10 -
1/2 cup crumbled Cotija cheese
11 -
2 tbsp fresh lime juice
12 -
1/2 tsp chili powder
→ Aromatic Essentials
13 -
1 tbsp olive oil
14 -
2 cloves garlic, minced
15 -
1/4 cup finely diced red onion
→ Bright Finish
16 -
1/4 cup fresh cilantro, chopped
17 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Combine 1 cup long-grain white rice with 2 cups water and a pinch of 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 -
Pat dry 1 1/4 lbs boneless, skinless chicken breast. Season generously with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, salt, and pepper. This seasoning is key for a flavorful 30-Minute Street Corn Chicken Rice Bowl | 40g Protein.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through (internal temperature 165°F). Remove chicken from the skillet and let rest on a cutting board.
04 -
In the same skillet, add 1 tbsp olive oil. Sauté 2 cloves minced garlic and 1/4 cup finely diced red onion for 2-3 minutes until fragrant. Add 2 cups thawed frozen corn and cook for 3-5 minutes, stirring occasionally, until lightly charred.
05 -
In a medium bowl, whisk together 1/4 cup mayonnaise, 1/2 cup crumbled Cotija cheese, 2 tbsp fresh lime juice, and 1/2 tsp chili powder. This creamy dressing is essential for the vibrant flavors of your 30-Minute Street Corn Chicken Rice Bowl | 40g Protein.
06 -
Add the prepared elote dressing to the sautéed corn, garlic, and red onion mixture in the skillet. Stir well to combine, ensuring all the corn is coated. Taste and adjust seasoning if needed for perfect balance.
07 -
Slice the rested chicken breast into strips or cubes. Divide the cooked rice among 4 bowls. Top each with sliced chicken and a generous portion of the creamy elote medley. Garnish with 1/4 cup fresh chopped cilantro and serve with 1 lime, cut into wedges, for the ultimate 30-Minute Street Corn Chicken Rice Bowl | 40g Protein.
# Notes:
01 -
For extra flavor, consider grilling the chicken instead of pan-searing. It adds a delicious smoky char that complements the street corn perfectly.
02 -
No Cotija cheese? Feta cheese is a great substitute, offering a similar salty, crumbly texture. You can also use queso fresco.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
04 -
Add a drizzle of hot sauce or a sprinkle of extra chili powder for those who like a spicier kick in their bowl!
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Mixing bowl
# Nutrition Facts (Per Serving):
Calories: 567 kcal
Total Fat: 27 g
Total Carbohydrate: 30 g
Protein: 52 g