This Easy Street Corn Chicken Rice Bowl is a tasty mix of grilled chicken, sweet corn, and fluffy rice. It’s quick to make and brings those vibrant street food flavors right to your kitchen!
I love how colorful and fresh it looks on the plate. Plus, it’s super satisfying! You can even add some avocado or hot sauce to make it your own. Yum!
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts for a lean option, but thighs offer more flavor. If you’re looking for a quicker method, shredded rotisserie chicken works great too!
Corn: Fresh corn is sweet and delicious, but canned or frozen corn is just as good and saves time. If you have leftover grilled corn on the cob, cut it off and use that for even more flavor.
Rice: White rice is quick and fluffy, but brown rice adds a hearty texture and more nutrients. Quinoa is also a great alternative for a gluten-free option!
Cilantro: Fresh cilantro brings brightness, but if you’re not a fan, try parsley or even green onions for a milder taste.
How Do I Cook Chicken Perfectly in a Skillet?
Cooking chicken in a skillet can be easy with the right technique! Here’s a step-by-step guide:
- Start with medium-high heat to sear the chicken, which gives it a golden crust.
- Use a meat thermometer; the internal temperature should reach 165°F (75°C).
- Let the chicken rest for a couple of minutes after cooking to keep it juicy.
This method ensures your chicken is flavorful and perfectly cooked every time! Enjoy your cooking!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup cooked white rice or brown rice
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup crumbled cotija cheese or feta (optional)
- 1/4 cup diced red onion or green onions
- 1/2 avocado, sliced (optional)
- Sour cream or crema for topping (optional)
Time Estimate:
This scrumptious Easy Street Corn Chicken Rice Bowl will take about 10 minutes to prepare and around 15-20 minutes to cook. So, in about 30-35 minutes, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Season the Chicken:
In a small bowl, mix together the chili powder, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend all over the chicken pieces, making sure they’re well-coated.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Once done, remove the chicken from the skillet and let it rest on a cutting board for a few minutes.
3. Prepare the Corn:
While the chicken is cooking, add the corn kernels to a small pan and warm them over medium heat for about 3-4 minutes. If you’re using frozen corn, ensure it’s thawed before you cook it. You want the corn to be slightly charred and fragrant!
4. Assemble the Bowls:
Fluff your cooked rice and divide it into serving bowls. Slice the rested chicken and arrange it on top of the rice. Next, add the warmed corn kernels over the chicken.
5. Add Toppings:
Sprinkle the chopped cilantro, diced onions, and crumbled cotija cheese (if using) on top of the chicken and corn. If you like, you can also add avocado slices for extra creaminess.
6. Drizzle and Serve:
Squeeze some fresh lime juice over the bowls to bring all the flavors together. If you want a creamy finish, add a dollop of sour cream or crema on top. Serve immediately and enjoy your delightful and vibrant Easy Street Corn Chicken Rice Bowl!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a convenient option. Just make sure to thaw it beforehand for even cooking. You can quickly heat it in the microwave or run it under warm water.
How Can I Make This Recipe Spicy?
If you like some heat, add diced jalapeños or a pinch of cayenne pepper to the spice blend. You can also drizzle some hot sauce on top before serving for an extra kick!
Can I Prep This Dish in Advance?
Yes! You can cook the chicken and corn ahead of time. Store them separately in airtight containers in the fridge for up to 3 days. When ready to serve, just reheat everything and assemble the bowls!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat the rice and toppings gently in the microwave or on the stovetop, adding a splash of water or broth to avoid dryness.
