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Close-up of an Easy Street Corn Chicken Bowl with rice, seasoned chicken, corn, cotija cheese, and cilantro.

Easy Street Corn Chicken Bowl

This recipe creates a satisfying meal balancing Latin flavors with simple cooking methods. It is suitable for busy families and provides a gluten-free option for comfort food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Mexican
Calories: 535
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 pounds chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch chipotle powder optional
  • 1 Tablespoon avocado oil
  • 1/2 teaspoon honey
  • 1/2 Tablespoon lime juice (freshly squeezed)
Street Corn
  • 1.5 cups frozen corn (preferably grilled or roasted)
  • 1 pinch salt
  • 1/4 teaspoon ancho chili powder
  • 1/2 cup plain Greek yogurt or mayo
  • 3 Tablespoons freshly squeezed lime juice
  • 3/4 zest lime
  • 1/4 cup red onion (finely diced)
  • 1/4 cup green bell pepper or jalapeño (finely chopped) optional
  • 1/3 cup cotija cheese
  • 1/3 cup cilantro (chopped)
Bowls
  • 2 cups cooked rice
  • 1 medium avocado (sliced)

Equipment

  • non-stick skillet

Method
 

  1. Cube the chicken breast. Mix the chicken with the garlic powder, smoked paprika, cumin, salt, pepper, and chipotle powder.
  2. Heat the avocado oil in a skillet over medium-high heat. Cook the chicken for about 5 to 6 minutes until it begins to brown.
  3. While the chicken cooks, zest the lime for the street corn mixture and set the zest aside.
  4. Add the honey and lime juice to the chicken. Cook for another 5 to 6 minutes until the juices thicken and the chicken is fully cooked.
  5. Remove the chicken from the pan. Keep the chicken warm and save any juice left in the pan in a small container.
  6. In the same dry skillet, lightly sauté the corn over medium-high heat with salt and chili powder for about 1 minute until the corn is warm and lightly browned.
  7. In a medium bowl, whisk the yogurt, lime juice, and lime zest together.
  8. Add the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and the cooked corn to the yogurt mixture. Mix until everything is evenly combined.
  9. Assemble the bowls. Layer the cooked rice, avocado slices, the street corn mixture, and the cooked chicken. Drizzle any leftover juice from the pan over the top.

Nutrition

Calories: 535kcalCarbohydrates: 50gProtein: 45gFat: 20g

Notes

This recipe was inspired by street food flavors combined with simple pantry items for a quick family meal. The combination of sweet corn and tangy lime creates a bright flavor profile.

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