Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ears corn, kernels removed (or 1 cup canned/frozen corn)
- 1/2 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Cook the rice according to package instructions and set aside.
- Grill or cook the chicken breasts in a skillet until fully cooked, then slice them thinly.
- In a bowl, combine corn, mayonnaise, lime juice, chili powder, and cilantro to make the street corn topping.
- Warm tortillas or taco shells if desired.
- Assemble the bowls by placing a layer of rice at the bottom.
- Top the rice with sliced chicken and the street corn mixture.
- Sprinkle crumbled queso fresco on top of each bowl.
- Garnish with additional cilantro and lime wedges if desired.
Notes
Store leftovers in an airtight container.
Reheat in microwave until warm.
Top with fresh cilantro, avocado slices.
Use lime zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American