Description
A delicious and easy-to-make street corn chicken rice bowl that combines tender chicken, sweet corn, and flavorful spices for a delightful dinner.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 cup canned corn, drained
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink in the center.
- Stir in the drained corn and cook for an additional 2-3 minutes until heated through.
- In a large bowl, combine the cooked rice, chicken and corn mixture, crumbled feta cheese, chopped cilantro, and lime juice. Mix well to combine all ingredients.
- Taste and adjust seasoning if necessary. Serve warm in bowls.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken while cooking.
- Swap out the feta cheese for shredded cheddar or pepper jack for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg