30-Minute Street Corn Chicken Rice Bowl: Easy and Delicious Recipe
A quick and flavorful recipe for a street corn chicken rice bowl that can be made in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup corn, fresh or frozen
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/2 cup cilantro, chopped
- 1/2 cup queso fresco, crumbled
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced chicken and cook until browned and cooked through.
- Stir in corn, chili powder, cumin, garlic powder, onion powder, and salt.
- Cook for an additional 5 minutes until corn is heated through.
- Remove from heat and stir in lime juice and cilantro.
- Serve over cooked rice and top with queso fresco.
Notes
- Feel free to customize the spices according to your taste.
- For a vegetarian version, substitute chicken with black beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg