Street Corn Chicken Rice Bowl (40g Protein, 30 Mins) (Print Version)
Quick street corn chicken rice bowl packed with 40g protein. Enjoy vibrant flavors and a satisfying meal in just 30 minutes. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Zesty Chicken & Rice Base
01 -
1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
02 -
1 1/2 cups uncooked long-grain white rice
03 -
2 tbsp olive oil
04 -
1/2 small red onion, finely diced
05 -
3 cloves garlic, minced
06 -
1 tbsp chili powder
07 -
1 tsp ground cumin
08 -
1 tsp salt
09 -
1/2 tsp black pepper
→ Creamy Elote Topping
10 -
3 cups frozen corn kernels
11 -
1/2 cup plain non-fat Greek yogurt
12 -
1/2 cup crumbled Cotija cheese
13 -
1 lime, juiced
14 -
1 tsp chili powder
→ Fresh Finishes
15 -
1/2 cup fresh cilantro, chopped
16 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Cut 1.5 lbs boneless, skinless chicken breast into 1-inch pieces. Finely dice 1/2 small red onion and mince 3 cloves garlic. Chop 1/2 cup fresh cilantro. This initial prep helps ensure your 30-Minute Street Corn Chicken Rice Bowl (40g Protein) comes together quickly.
02 -
Heat 2 tbsp olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until browned. Stir in the diced 1/2 small red onion and minced 3 cloves garlic, cooking for 2-3 minutes until fragrant.
03 -
To the skillet, add 1.5 cups uncooked long-grain white rice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir well to coat the rice and chicken. Pour in 3 cups of water and bring to a boil.
04 -
Once boiling, reduce heat to low, cover the skillet tightly, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Do not lift the lid during this time. This step is crucial for perfectly cooked rice in your 30-Minute Street Corn Chicken Rice Bowl (40g Protein).
05 -
While the rice simmers, combine 3 cups frozen corn kernels, 1/2 cup plain non-fat Greek yogurt, 1/2 cup crumbled Cotija cheese, the juice of 1 lime, and 1 tsp chili powder in a medium bowl. Stir until well combined and creamy.
06 -
Remove skillet from heat; let stand, covered, 5 minutes. Fluff rice with a fork and stir in 1/2 cup fresh cilantro. Divide the chicken and rice among four bowls. Top each with the creamy elote mixture, extra cilantro, and a lime wedge. This completes your flavorful 30-Minute Street Corn Chicken Rice Bowl (40g Protein).
# Notes:
01 -
For extra char on the corn, you can briefly sauté the frozen corn in a separate pan with a touch of oil before mixing it into the elote topping. This adds a smoky depth of flavor.
02 -
Leftovers of the 30-Minute Street Corn Chicken Rice Bowl (40g Protein) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
03 -
If Cotija cheese is unavailable, crumbled feta cheese or a mild goat cheese can be used as a substitute for a similar salty, tangy flavor profile.
04 -
Add a dash of your favorite hot sauce or a sprinkle of red pepper flakes to your bowl for an extra kick of heat, if desired.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 725 kcal
Total Fat: 17 g
Total Carbohydrate: 77 g
Protein: 57 g