Colorado Street Corn Chicken Rice Bowl
Rated 4.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
30 minutes
Cook Time
50 minutes
Calories
512
This recipe is basically Colorado summer in a bowl—juicy chicken breasts, smoky-sweet corn, creamy Cotija cheese, and a zesty lime sauce all piled high over fluffy rice. The best part? Everyone can load theirs up with their favorite toppings and make it their own.
Ingredients
-
4 REP Chicken Breasts
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1 tbsp Lime Juice
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1 tbsp Avocado or Olive Oil
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1 tsp Chili Powder
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1 tsp Cumin
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½ tsp Garlic Powder
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½ tsp Salt
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¼ tsp Black Pepper
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1 cup Corn Kernels (grilled if possible, frozen works too)
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¼ cup Thinly Sliced Red Onion
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1 cup Sour Cream or Plain Greek Yogurt (set half aside for drizzling later)
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2 tbsp Mayonnaise
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½ cup Crumbled Cotija Cheese (plus extra for topping)
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1 tsp Chili Powder
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1 Lime, cut into wedges
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Salt and Black Pepper, to taste
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3 cups Cooked Rice
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Fresh Cilantro, chopped (for garnish)
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Optional toppings: Avocado, Black Beans, Pico De Gallo, Jalapeños, Shredded Lettuce,
Radishes, Hot Sauce
For the Chicken:
For the Street Corn Topping
For the Rice and Assembly
Directions
Marinate the chicken. Mix lime juice, oil, chili powder, cumin, garlic, salt, and pepper in a bowl. Coat the pasture-raised chicken breasts and let them marinate in the fridge for 15–30 minutes.
Cook the chicken. Heat a skillet over medium-high heat. Cook the chicken 8–10 minutes
per side until golden and cooked through. Let it rest, then slice into strips.
Make the street corn topping. In a bowl, mix grilled or sautéed corn with red onion,
sour cream, mayo, Cotija, chili powder, salt, pepper, and a squeeze of lime.
Prep the rice. Reheat your cooked rice with a splash of water to keep it fluffy.
Assemble the bowls. Start with a scoop of rice, add sliced chicken, then spoon the
creamy street corn mixture on top. Finish with more Cotija, cilantro, and a drizzle of
extra sour cream if you like. Garnish with lime wedges.
Serve and customize. Let everyone add their favorite toppings—avocado, pico de gallo,
jalapeños, radishes, you name it.
Recipe Note
-Char your corn: Grilling or searing it in a hot skillet adds that irresistible smoky flavor.
-Use fresh lime juice: It brightens up both the chicken marinade and the corn topping.
-Add some heat: Toss in jalapeños, cayenne, or a splash of hot sauce if you like spice.
-Make it yours: This bowl is super customizable—perfect for picky eaters or family-style
meals.
Nutrition
Nutrition
- per serving
- Calories
- 512
- Carbs
- 43.5 grams
- Protein
- 22.6 grams
- Fat
- 28.2 grams
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