Description
A quick and flavorful 30-minute street corn chicken bowl recipe perfect for a busy day.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 cup cooked rice
- Salt and pepper to taste
Instructions
- Cook the chicken breasts in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Season with salt and pepper.
- In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice to create the sauce.
- Grill or sauté the corn kernels until slightly charred, about 5 minutes.
- Assemble the bowls by placing cooked rice at the bottom, followed by sliced chicken, corn, avocado slices, and cotija cheese.
- Drizzle the sauce over the top and garnish with chopped cilantro.
- Serve immediately and enjoy.
Notes
- You can use grilled chicken for added flavor.
- Substitute cotija cheese with feta if unavailable.
- Adjust the spice level by increasing or decreasing chili powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: 30-minute, street corn, chicken bowl, Mexican, quick recipe