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A close-up of an Easy Street Corn Chicken Bowl with rice, seasoned chicken, corn, avocado slices, and cilantro.

Easy Street Corn Chicken Bowl

This recipe offers a quick and flavorful meal, perfect for busy weeknights. It combines seasoned chicken with a vibrant street corn mixture and rice for a satisfying and nutritious bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 535
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 pounds chicken breast cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch chipotle powder optional
  • 1 Tablespoon avocado oil
  • 1/2 teaspoon honey
  • 1/2 Tablespoon lime juice freshly squeezed
Street Corn
  • 1.5 cups frozen corn preferably grilled or roasted
  • 1 pinch salt
  • 1/4 teaspoon ancho chili powder
  • 1/2 cup plain Greek yogurt or mayo
  • 3 Tablespoons lime juice freshly squeezed
  • 3/4 lime zest
  • 1/4 cup red onion finely diced
  • 1/4 cup green bell pepper or jalapeño optional, finely chopped
  • 1/3 cup cotija cheese
  • 1/3 cup cilantro chopped
Bowls
  • 2 cups cooked rice
  • 1 medium avocado sliced

Equipment

  • Non-stick skillet

Method
 

  1. Cube the chicken breast and mix with the garlic powder, smoked paprika, cumin, salt, pepper, and chipotle powder.
  2. Heat the avocado oil in a skillet over medium-high heat. Cook the chicken until it starts to brown, about 5-6 minutes.
  3. While the chicken cooks, zest the lime for the street corn and set aside.
  4. Add the honey and lime juice to the chicken. Cook for another 5-6 minutes until the juices thicken and the chicken is fully cooked.
  5. Remove the chicken from the pan and keep warm. Save any juice left from the pan in a small container.
  6. In the same skillet (dry), lightly sauté the corn over medium-high heat with salt and chili powder until warm and lightly browned, about 1 minute.
  7. In a medium bowl, whisk the Greek yogurt (or mayo), lime juice, and lime zest together.
  8. Add the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and cooked corn to the yogurt mixture. Mix until evenly combined.
  9. Assemble the bowls: layer cooked rice, avocado slices, the street corn mixture, cooked chicken, and a drizzle of the leftover juice from the pan.

Nutrition

Calories: 535kcal

Notes

This recipe is naturally gluten-free and can be adapted for a keto lifestyle by serving without rice or using cauliflower rice.

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