Street Corn Chicken Rice Bowl
This vibrant and satisfying bowl combines sweet corn, tender chicken, fluffy rice, and a zesty lime-mayo dressing for a perfect weeknight meal.
Ingredients
Main Ingredients
- 1 cup cooked rice Any rice may be used: long-grain white, brown, or a mix.
- 1 cup corn kernels Can be fresh, frozen, or canned.
- 1 cup cooked chicken, shredded Shredded rotisserie-style chicken works well.
- ½ cup diced red onion
- ½ cup diced tomatoes
- ¼ cup cilantro, chopped
- ¼ cup crumbled feta cheese Can be substituted with queso fresco or omitted for a dairy-free option.
- 1 lime juiced
- 1 tablespoon mayonnaise Greek yogurt can be used for a creamier, tangier bowl.
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the cooked rice, corn, shredded chicken, red onion, tomatoes, and cilantro.
- In a small bowl, mix together the lime juice, mayonnaise, chili powder, salt, and pepper to create a dressing.
- Pour the dressing over the rice mixture and toss until well combined.
- Top with crumbled feta cheese before serving.
- Enjoy your street corn chicken rice bowl either warm or cold!
Notes
Store leftovers in an airtight container for up to 3-4 days. Freeze components separately for long-term storage. For a veggie version, replace chicken with roasted chickpeas or marinated tofu.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 46gProtein: 30gFat: 22gSaturated Fat: 6gSodium: 950mgFiber: 4gSugar: 3g
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