Description
Creamy street corn chicken rice bowl brings Mexican street flavors into a hearty one-dish meal. Zesty spices, grilled chicken, and corn combine for a delicious experience you’ll want to savor again and again.
Ingredients
Scale
- 2 chicken tenderloins (boneless, skinless)
- ½ avocado
- 1 cup rice (white or brown)
- 2 cups chicken broth or water
- 1 tbsp butter or olive oil
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- 2 cups corn kernels
- 2 tbsps unsalted butter
- 2 tbsps mayonnaise
- 2 tbsps sour cream
- 1 tbsp lime juice
- ¼ cup cotija or feta cheese
- 2 tbsps fresh cilantro
- Lime wedges
Instructions
- Rice Preparation: Boil chicken broth in a medium saucepan, add rice and a pinch of salt, reduce heat to low, cover, and simmer for 18-20 minutes. Let rest for 5 minutes, then fluff with a fork.
- Chicken Seasoning and Cooking: Coat chicken tenderloins with a spice blend of chili powder, garlic powder, smoked paprika, cumin, kosher salt, and black pepper. Sear in hot olive oil over medium-high heat until internal temperature reaches 165°F (74°C). Rest for 3-4 minutes, then slice diagonally.
- Street Corn Preparation: Char corn kernels in melted butter for 4-5 minutes. Blend mayonnaise, sour cream, chili powder, lime juice, salt, and pepper to create a creamy sauce. Stir in cotija cheese and chopped cilantro.
- Bowl Assembly: Layer rice as a base, top with sliced chicken and street corn mixture. Garnish with avocado slices, additional cilantro, a lime juice squeeze, and extra cheese if desired.
Notes
- Spice Blend Precision: Measure spices accurately to achieve a balanced, bold flavor profile that enhances the chicken’s taste without overwhelming the dish.
- Chicken Cooking Tip: Use a meat thermometer to ensure chicken reaches exactly 165°F, preventing dryness while guaranteeing food safety.
- Corn Charring Technique: Achieve maximum flavor by allowing corn to develop a slight char, which adds depth and smoky complexity to the street corn mixture.
- Resting Matters: Let chicken rest after cooking to lock in juices, resulting in tender, succulent meat that cuts smoothly and remains moist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 5
- Calories: 575
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 90 mg