Description
A delicious and hearty chicken rice bowl topped with street-style corn and crispy potato wedges.
Ingredients
Scale
- 1 cup cooked rice
- 1 chicken breast, diced
- 1/2 cup corn kernels
- 1 small potato, cut into wedges
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp chopped cilantro
- 1 tbsp lime juice
- 1 tbsp mayonnaise
- 1/4 cup shredded cheese
Instructions
- Preheat oven to 400°F.
- Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
- Roast potatoes for 20-25 minutes until crispy.
- Cook diced chicken in a pan over medium heat until fully done.
- Toss corn with mayonnaise, lime juice, and cilantro.
- Assemble bowl with rice, chicken, corn mixture, and potato wedges.
- Sprinkle shredded cheese on top.
Notes
- Use leftover rice for quicker prep.
- Adjust spices to taste.
- Substitute sour cream for mayonnaise if preferred.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting, Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken rice bowl, street corn, potato wedges, easy dinner