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A colorful street corn chicken rice bowl with charred corn, cotija cheese, and cilantro lime rice.
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Street Corn Chicken Rice Bowl - Prepper Protein

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 1 cup dry long-grain white rice
  • 2 cups low -sodium chicken broth
  • 2 cups frozen or fresh corn kernels
  • 0.25 cup cotija cheese, crumbled
  • 2 tbsp plain Greek yogurt
  • 1 tbsp mayonnais e
  • 1 lime , juiced
  • 0.25 cup fresh cilantro, chopped
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil

Instructions

  • In a medium saucepan, combine white rice and chicken broth; bring to a boil, then cover and simmer on low for 15 minutes.
  • Toss cubed chicken with chili powder, garlic powder, and olive oil in a mixing bowl.
  • Heat a large skillet over medium-high heat and sear the chicken for 8-10 minutes until the internal temperature reaches 165 degrees Fahrenheit; remove chicken and set aside.
  • In the same skillet, add corn kernels and cook undisturbed for 3-5 minutes until charred; remove from heat.
  • In a small bowl, whisk together Greek yogurt, mayonnaise, smoked paprika, and half of the lime juice.
  • Fold the yogurt mixture and cotija cheese into the charred corn.
  • Fluff the cooked rice with the remaining lime juice and chopped cilantro.
  • Assemble the bowls by layering the cilantro-lime rice at the base, topped with the seasoned chicken and the street corn mixture.