Welcome to Your New Favorite Dinner: Easy Street Corn Chicken Rice Bowl!
Hey there, friend! If you’re looking for a quick and tasty dinner that’s sure to impress, you’ve come to the right place. This Easy Street Corn Chicken Rice Bowl is one of my go-to recipes for weeknight meals. It’s packed with flavor, full of fresh ingredients, and you can whip it up in no time! Seriously, once you try this, you might find yourself making it on repeat!
The Goodness of Your Dinner
Let’s talk about the deliciousness and nutritional benefits of this recipe. First off, we’re working with boneless, skinless chicken breasts, which are lean protein that fuels your body without weighing you down. Sweet corn brings in a pop of sweetness and provides fiber, vitamins, and a touch of color to the dish. Plus, it’s versatile! You can use frozen or canned corn based on what you have at home, making it super adaptable.
Customizable and Health-Conscious Options
- Swap for a Different Protein: If you’re not a chicken fan, you could easily swap it out for shrimp, tofu, or even chickpeas for a plant-based option.
- Flavor Boost: Looking for extra flavor? Try marinating the chicken in lime juice and spices for 30 minutes before cooking. This will elevate the taste even more!
- Grain Choices: While rice is a fantastic base, feel free to use quinoa or cauliflower rice for a lower-carb alternative.
- Make it Spicy: If you love heat, tossing in some diced jalapeños or a dash of hot sauce will give your bowl a nice kick!
- Dairy-Free Option: If you’re avoiding dairy, simply skip the sour cream and opt for avocado or a dairy-free yogurt instead.
Easy Street Corn Chicken Rice Bowl Recipe
Ingredients
- Boneless, skinless chicken breasts (about 1 pound)
- Sweet corn (1 can or 2 cups frozen)
- Cooked white rice (2 cups, jasmine or basmati)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Avocado, sliced
- Sour cream or Greek yogurt (for dressing)
- Feta cheese (optional, for garnish)
Cooking Instructions
- Let’s kick things off by cooking your rice according to the package instructions. Once it’s fluffy and ready, set it aside to keep warm.
- If you’re using frozen sweet corn, heat it in a skillet over medium heat for about 5-7 minutes until it’s heated through and gets those lovely charred bits. If you opted for canned corn, just drain it and warm it briefly in the skillet.
- Next up, let’s prepare our chicken! Pat those chicken breasts dry with paper towels and cut them into bite-sized pieces. This helps them cook evenly and quickly.
- In a mixing bowl, combine 2 tablespoons of olive oil with paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Mix it well, and then toss the chicken pieces in, making sure every piece is nicely coated. This spice mix is a game-changer!
- Heat another tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces. Hear that sizzle? That’s music to your ears!
- Cook the chicken for about 6-8 minutes, stirring occasionally. You want it nicely cooked through and browned on the outside. Verify it’s done by checking with a meat thermometer – it should read 165°F (75°C).
- Once the chicken is cooked, remove it from heat and let it rest for a few minutes to keep all those juices in.
- Now it’s time to assemble your bowls! Divide the cooked rice among serving bowls and top it with the sautéed corn.
- Add the delicious chicken on top, then drizzle that creamy sour cream or Greek yogurt over the chicken. If you’re feeling adventurous, blend it with some fresh lime juice and cilantro for extra zing!
- Finally, sprinkle on some fresh chopped cilantro, crumbled feta cheese if you like, and add a few slices of avocado. Can you say yum?
- Serve your bowls with lime wedges on the side for squeezing over right before digging in. Totally scrumptious!
Practical Tips for the Best Bowls
- To keep your rice fluffy and from clumping, try separating it with a fork just before serving.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.
- For meal prep, prepare your chicken and corn in advance and assemble your bowls quickly for easy lunches throughout the week.
Equipment Needed
To get started, here’s what you’ll need:
- A large mixing bowl for the spice mix
- A skillet for cooking the chicken and corn
- A wooden spoon or spatula for stirring
- A meat thermometer to ensure your chicken is cooked properly
- Serving bowls for assembly
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs will add more flavor and remain juicy.
- What can I substitute for rice? Quinoa, cauliflower rice, or even bulgur are great alternatives!
- Can I prepare this dish in advance? Yes! You can cook your chicken, corn, and rice ahead of time. Just store separately in the fridge and assemble when ready.
- How spicy is this recipe? The spice level can be adjusted to your taste! Use less chili powder for milder flavor or add fresh jalapeños for more heat.
- How should I store leftovers? Keep it in airtight containers in the fridge for up to three days. Reheat gently to enjoy it again!
Join the Fun!
Did you whip up this Easy Street Corn Chicken Rice Bowl? I’d absolutely love to hear how it turned out! Share your thoughts or any tweaks you made in the comments. If you enjoyed this recipe, don’t forget to pin it on Pinterest for easy access later on! Happy cooking!
