Make this vibrant Street Corn Chicken Rice Bowl for a quick, satisfying weeknight dinner or easy meal prep lunch. It combines tender chicken with savory street corn flavors in under 30 minutes.
Author:ethancarter
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:2 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican Inspired
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Cook the rice according to package directions. Keep warm.
In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, and salt.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
In the same skillet, add the frozen corn. Cook for 3 to 4 minutes until heated through and slightly charred in spots.
While the corn cooks, prepare the sauce: In a small bowl, whisk together the mayonnaise, lime juice, and Tajin seasoning until smooth.
To assemble the bowls, divide the cooked rice between two bowls.
Top the rice with the cooked chicken and the charred corn mixture.
Drizzle the creamy Tajin-lime sauce over the chicken and corn.
Garnish each bowl with crumbled cotija cheese and fresh cilantro. Serve immediately.
Notes
For meal prep, store the rice, chicken, corn, and sauce separately. Assemble just before eating to maintain texture.
You can substitute chicken thighs for breasts if you prefer a richer flavor.
If you do not have Tajin, use a mix of chili powder and extra lime zest for a similar bright flavor.