Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Street Corn Chicken and Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and flavorful Street Corn Chicken and Rice Bowl featuring tender baked chicken seasoned with smoky spices, served over cilantro-infused jasmine rice and topped with a zesty Mexican street corn-style sauce, fresh avocado, and crumbled cotija cheese. Perfect for a quick and satisfying dinner that brings the taste of street food into your home kitchen.

  • Total Time: 35-40 minutes
  • Yield: 2 servings

Ingredients

Chicken and Spice Mix

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 whole lime (zest only)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts

Corn and Sauce

  • 1 cup frozen fire roasted corn
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons crumbled cotija cheese
  • 1 whole lime (juice and zest)
  • 1/4 cup cilantro (finely chopped)
  • 1 teaspoon Tajín seasoning
  • 1/4 teaspoon garlic powder

Rice and Toppings

  • 1/2 cup jasmine rice
  • 1/4 cup cilantro (finely chopped)
  • 1 teaspoon salt (a pinch)
  • 2 tablespoons finely diced red onion
  • 1 whole avocado (sliced)
  • Additional cotija cheese (for garnish)
  • Additional fresh cilantro (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
  2. Prepare Spice Mixture: In a small bowl, combine cumin, smoked paprika, garlic powder, cayenne pepper, lime zest, kosher salt, and black pepper to create the seasoning blend.
  3. Season Chicken: Brush the chicken breasts with olive oil on both sides, then evenly coat them with the prepared seasoning mixture, ensuring full coverage for maximum flavor.
  4. Bake Chicken: Place the seasoned chicken breasts on a lightly greased sheet pan. Bake in the preheated oven for 25-30 minutes, flipping halfway through to promote even browning. Bake until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for a few minutes before slicing into strips.
  5. Cook Rice: While the chicken bakes, cook jasmine rice according to package instructions. Once cooked, stir in finely chopped cilantro and a pinch of salt to infuse fresh flavor.
  6. Cook Corn: Prepare the frozen fire roasted corn following package instructions, typically by steaming or microwaving until heated through.
  7. Make Street Corn Sauce: In a small bowl, mix together Greek yogurt, mayonnaise, crumbled cotija cheese, lime juice and zest, finely chopped cilantro, Tajín seasoning, and garlic powder until well combined.
  8. Mix Sauce with Corn: Stir 1/4 cup of the prepared sauce into the cooked corn, coating it evenly to mimic Mexican street corn flavors.
  9. Assemble Bowls: Divide the cilantro rice between two bowls. Top each bowl with sliced baked chicken, the sauced corn mixture, sliced avocado, diced red onion, additional cotija cheese, and fresh cilantro. Drizzle remaining sauce over the top for extra creaminess and flavor.

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
  • Adjust cayenne pepper quantity to control spice level.
  • The sauce can be made ahead and stored in the fridge for up to 4 days.
  • Use fresh lime juice and zest for best flavor impact.
  • Substitute Greek yogurt with sour cream if preferred.
  • For a gluten-free option, verify that all seasonings and ingredients are certified gluten-free.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://dishiary.com/street-corn-chicken-and-rice-bowl-recipe/