Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp fresh lime juice
- 1/4 cup cotija or feta cheese, crumbled
- 2 cups cooked rice (brown or white)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup diced red onion
- Lime wedges for serving
Instructions:
- Prepare Chicken: In a bowl, combine the chicken with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium heat and cook the chicken for 5-7 minutes until fully cooked. Set aside.
- Corn Mixture: In the same skillet, add the corn and cook until slightly charred, around 3-5 minutes. Remove from heat and mix in mayonnaise, sour cream, lime juice, and half of the cheese.
- Assemble Bowls: In each bowl, layer cooked rice, seasoned chicken, and the corn mixture. Top with chopped cilantro, diced red onion, and the remaining cheese.
- Garnish: Serve with lime wedges for an extra squeeze of fresh citrus.
Tips: For added spice, sprinkle chili powder over the corn mixture or top with diced jalapeños. This Street Corn Chicken Rice Bowl is versatile, easy to customize, and perfect for meal prep!