Scale

🟡 For the Chicken:

1 lb boneless skinless chicken breasts or thighs

1 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

Salt and pepper to taste

🟡 For the Street Corn:

1 1/2 cups corn (grilled, canned, or frozen)

2 tbsp mayo

1 tbsp sour cream or Greek yogurt

1/4 tsp smoked paprika

Juice of 1/2 lime

1/4 cup cotija or feta cheese

1 tbsp chopped cilantro

🟡 For the Bowl:

2 cups cooked white or brown rice

Extra lime wedges

Optional: jalapeño slices, avocado, extra cilantro

1. Season chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.

2. Grill or pan-sear chicken over medium heat for 5–6 minutes per side or until fully cooked. Let rest, then slice.

3. In a bowl, mix corn, mayo, sour cream, lime juice, paprika, cotija, and cilantro until creamy and coated.

4. Assemble bowls: layer rice on the bottom, top with sliced chicken and street corn mixture.

5. Garnish with jalapeño, avocado, and fresh lime juice if desired.

6. Serve immediately warm or as a chilled meal prep option.

Use rotisserie chicken for a shortcut.

Make it spicy by adding hot sauce or chopped jalapeños to the corn.

Try cauliflower rice for a low-carb version.

Keywords: street corn chicken bowl, elote rice bowl, easy chicken rice bowl recipe