Street Corn Chicken Bowls 🌽🍗

Ingredients

For the chicken + rice

• 1½–2 lb chicken breasts
• 2 cups rice
• 1 tbsp chili lime seasoning
• 1 tbsp garlic powder
• Salt and pepper, to taste
• A little oil, for cooking

For the street corn

• 2 cans corn, drained
• ¼ cup sour cream
• ¼–½ cup blended cottage cheese
• ¼ cup shredded cheddar cheese
• 1 lime
• Cilantro, chopped, to taste
• 1 jalapeño, diced, optional

Directions

1. Cook the rice: Prepare the rice according to the package directions.
2. Prep the chicken: Cut the chicken breasts into bite-sized pieces.
3. Season: Toss the chicken with chili lime seasoning, garlic powder, salt, and pepper.
4. Cook the chicken: Heat a little oil in a large skillet over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 6–8 minutes, depending on the size of the pieces. Remove from the skillet and set aside.
5. Brown the corn: Add the drained corn to the same skillet. Cook over medium-high heat for 4–6 minutes, stirring occasionally, until the corn starts to brown and char slightly.
6. Make the street corn mixture: Remove the skillet from the heat. Stir the sour cream, blended cottage cheese, shredded cheddar, chopped cilantro, and juice of the lime into the warm corn. Add diced jalapeño if using.
7. Assemble the bowls: Divide the rice between bowls. Top with the seasoned chicken and a generous spoonful of the creamy street corn mixture.

A little extra lime juice, cilantro, chili lime seasoning, or sliced jalapeño on top would be really good here too. 🌶️🍋‍🟩