Chicken Street Corn Bowls
These Chicken Street Corn Bowls are a quick and flavorful meal made with juicy fajita-seasoned chicken, creamy street corn, and fluffy rice. Fresh, zesty, and satisfying—perfect for an easy weeknight dinner!
Servings: 2
Ingredients
- 1 large chicken breast sliced in half horizontally to make 2 chicken cutlets
- 1 ½ tbsp fajita seasoning
- 2 cups precooked rice
- 1 corn 15 oz can, drained and rinsed
- ¼ cup cotija cheese plus extra for garnish
- ½ tsp chili powder
- ¼ cup plain Greek yogurt
- Juice of 1 lime
- 2 tbsp fresh chopped cilantro plus extra for garnish
- 3 tbsp olive oil divided
- ¼ tsp salt
- Purple onion thinly sliced (for garnish)
Instructions
- In a small bowl, season chicken cutlets with fajita seasoning and 1 tbsp olive oil. Set aside to marinate while preparing the street corn.
- In a medium mixing bowl, combine corn, cotija cheese, chili powder, mayonnaise, lime juice, salt, and cilantro. Stir until well mixed.
- Heat a skillet over medium-high heat with the remaining olive oil. Cook chicken 4–5 minutes per side, or until fully cooked through. Remove from the skillet and slice into strips.
- To assemble, divide rice between bowls. Top with sliced chicken and the street corn mixture.
- Garnish with purple onion, extra cotija cheese, and cilantro.
- Serve immediately and enjoy!
Notes
For extra flavor, char the corn in a skillet before mixing.