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Street corn chicken rice bowl.
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Street Corn Chicken Rice Bowls

Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my new favorite! They're a high-protein take on the popular Mexican street food known as elotes, which I became obsessed with when I was there. Everything cooks in one pan and is served over fluffy rice for a meal that's ready in 30 minutes or less. I love that they have 46 grams of protein and taste restaurant-worthy, but are so easy to make at home! If you love Mexican street corn as much as I do, you'll be obsessed with these healthy bowls.
Course Main Course
Cuisine American, Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 535kcal
Author Christine McMichael

Equipment

Ingredients

Chicken

  • 1 1/2 pounds chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of chipotle powder optional but so good!
  • 1 Tablespoon avocado oil
  • 1/2 teaspoon honey
  • 1/2 Tablespoon lime juice freshly squeezed

Street Corn

  • 1 1/2 cups frozen corn preferably grilled or roasted
  • pinch of salt
  • 1/4 teaspoon ancho chili powder
  • 1/2 cup plain Greek yogurt or mayo
  • 3 Tablespoons freshly squeezed lime juice
  • zest of 3/4 lime
  • 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

Instructions

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

Video

Notes

  • Add more chipotle to taste after the chicken is cooked for more kick.
  • Make sure the ingredients for the street corn are chopped really small for the best texture.

Nutrition

Serving: 1Bowl | Calories: 535kcal | Carbohydrates: 47g | Protein: 46g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 652mg | Potassium: 1208mg | Fiber: 6g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 24mg | Calcium: 126mg | Iron: 2mg