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4 servings Dinner Mexican-inspired

Street Corn Chicken Rice Bowl (Air Fryer)

Chili-spiced air fryer chicken over lime-cilantro rice, topped with a charred street corn salad of Greek yogurt, cotija, jalapeno, and Tajin.

Ingredients

Chicken

  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp salt and pepper

Street corn sauce

  • 2 cups frozen or canned corn (drained and patted dry if canned)
  • 1/4 cup full-fat Greek yogurt
  • 1/4 cup cotija cheese, crumbled (plus extra for garnish)
  • 1 jalapeño, finely diced, seeds removed
  • 1 lime, juiced and zested
  • 1 tsp Tajín or chili powder

To finish

  • 1 avocado, cubed
  • Extra lime wedges

Instructions

  1. Pat chicken breasts dry. Coat with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt and pepper. Let sit at room temp at least 15 minutes. Don't cut yet — cooking whole keeps it juicier.
  2. Cook 1.5 cups (about 278 g) dry rice according to package directions. Plug any steam holes in the lid with foil so moisture stays in. The rice is weighed and logged separately, so it is not part of this recipe's ingredient list.
  3. Preheat air fryer to 375°F. Spray basket lightly with avocado oil spray. Air fry chicken in a single layer 18-22 minutes, flipping halfway, until 165°F internal. Thicker breasts may need up to 25 min.
  4. While chicken cooks, heat a dry skillet over medium-high. Add corn and let sit undisturbed 2-3 minutes to char, stir, char again.
  5. Transfer charred corn to a bowl. Add Greek yogurt, cotija, jalapeño, lime juice and zest, and Tajín. Stir to combine — taste and adjust lime/Tajín to preference.
  6. Fluff the cooked rice, stir in 2 tbsp lime juice and most of the 1/4 cup chopped cilantro, reserving some for garnish. Season with salt to taste.
  7. Rest chicken 5 minutes on a cutting board, then slice into strips or chunks at an angle.
  8. Spoon rice into bowls, top with sliced chicken and a big scoop of the street corn mixture. Add avocado, remaining cilantro, extra cotija, and lime wedges.

Nutrition

Per serving — 1/4 of the chicken and corn topping - rice logged separately.

404 calories Calories
44 g Protein
21.1 g Carbs
16.7 g Fat

What's on my plate

Weigh the whole batch once after cooking, then weigh what you actually serve yourself. The macros below are scaled to your portion, not to a nominal serving.

Chicken & street corn topping raw 1296 g · 1614 kcal batch
Enter both weights to see your macros.
Rice raw 278 g · 1015 kcal batch
Enter both weights to see your macros.
Plate total —

Cooked batch weights are remembered in this browser. Cooking changes weight but not calories, so the batch numbers below stay fixed no matter how much water cooks off or gets absorbed.

Batch reference numbers
ComponentRawCookedkcalProteinCarbsFat
Chicken & street corn topping 1296 g — 1614 176.2 g 84.5 g 66.6 g
Rice 278 g 778 g 1015 19.7 g 222.4 g 1.7 g

Notes

  • Canned corn: drain well and pat dry before charring, or it steams instead of chars.
  • Meal prep: store chicken, rice, and corn separately 3-4 days; add avocado fresh each day.

Rice, logged separately

This is a rice bowl, but the rice is weighed on its own so it sits outside the recipe's ingredient list. I cook 1.5 cups dry, about 278 g, which yields roughly 778 g cooked. Cooking adds water, not calories, so only the weight you divide by changes. Season it with 2 tbsp lime juice and the chopped cilantro after cooking.

Amount kcal Protein Carbs Fat
100 g dry 365 7.1 g 80 g 0.6 g
100 g cooked 130 2.5 g 28.6 g 0.2 g
150 g cooked 196 3.8 g 42.9 g 0.3 g
200 g cooked 261 5.1 g 57.2 g 0.5 g
278 g dry / ~778 g cooked (full batch) 1015 19.7 g 222.4 g 1.7 g

The cooked column assumes a 2.8x yield, typical for white and jasmine rice but dependent on your water ratio and cooker. Weigh the full cooked batch once, divide 1015 by that weight and multiply by 100, for your own exact figure.

How these macros were worked out

These are estimates, not weighed measurements. Each ingredient is priced at its USDA FoodData Central per-100 g value and multiplied by the amount in the recipe - the same method Cronometer uses when it matches your ingredients to its database. Expect a few percent of drift, and more where an ingredient is vague.

  • Rice is excluded from these macros and logged separately (see above).
  • Cotija is priced as USDA queso fresco, the closest match in the database. Chili powder, cumin, smoked paprika, and Tajin are left out as negligible.
  • A medium avocado is taken as 150 g of flesh.
Ingredient g kcal Protein Carbs Fat
Chicken breast, 1.5 lb 680.4 816 153.1 g 0 g 17.8 g
Olive oil, 1 tbsp 13.5 119 0 g 0 g 13.5 g
Corn, 2 cups frozen 300 264 9.1 g 63 g 2.3 g
Greek yogurt, 1/4 cup 60 58 5.3 g 2.9 g 2.6 g
Cotija, 1/4 cup crumbled 30 90 5.4 g 0.9 g 7.1 g
Jalapeno, 1 14 4 0.1 g 0.9 g 0.1 g
Lime juice, 1 lime 44 11 0.2 g 3.7 g 0 g
Avocado, 1 medium 150 251 2.9 g 13 g 23.1 g
Cilantro, 1/4 cup 4 1 0.1 g 0.1 g 0 g
Batch total 1296 1614 176.2 g 84.5 g 66.6 g
Per serving (/4) 404 44 g 21.1 g 16.7 g

Import to Cronometer

This page carries schema.org Recipe data, so Cronometer can pull it in directly. In Cronometer go to Foods → Recipes → Import Recipe from URL and paste:

https://simmonsbrian.com/recipes/street-corn-chicken-rice-bowl/

Cronometer matches each ingredient to its own food database and works the nutrition out from that, so review the matches before saving — the numbers on this page are not the ones it imports. Unmeasured seasonings get flagged; delete them.

Weigh the cooked batch once and put it in the Cooked g column of the recipe's ## Components table, and a per-gram import copy is generated at https://simmonsbrian.com/recipes/street-corn-chicken-rice-bowl/cronometer/ for logging by weight.