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Chipotle Ranch Street Corn Chicken Rice Bowl

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This vibrant rice bowl combines smoky chipotle, creamy ranch, juicy chicken, and sweet charred corn for a Tex-Mex-inspired dinner that’s quick, healthy, and family-friendly. It’s easy to customize, perfect for meal prep, and tastes even better the next day.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chipotle chili powder
  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt, to taste
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon butter
  • 1/4 teaspoon smoked paprika
  • Pinch of salt
  • 1/2 cup ranch dressing (preferably yogurt-based)
  • 1–2 chipotle peppers in adobo sauce (from a can)
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • 1 tablespoon milk (to thin, if needed)
  • 1/2 cup crumbled cotija or feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 small red onion, diced finely
  • 1 jalapeño, thinly sliced (optional)
  • Lime wedges, for serving

Instructions

  1. Pat chicken breasts dry. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and chipotle chili powder. Rub over chicken. (If using rotisserie chicken, shred and toss with seasoning blend.)
  2. Heat a large skillet or grill pan over medium-high. Add a drizzle of oil. Cook chicken 5–6 minutes per side, until golden and cooked through (165°F internal temp). Remove, cover loosely with foil, and let rest.
  3. Prepare rice according to package instructions. Fluff with a fork, stir in lime juice and cilantro, and season with salt.
  4. Wipe out skillet and add butter over high heat. Add corn and a pinch of salt. Cook, stirring occasionally, until kernels blister and get golden spots (5–7 minutes). Sprinkle with smoked paprika. Set aside.
  5. In a food processor or blender, combine ranch dressing, chipotle peppers, lime juice, and garlic powder. Blend until smooth. If too thick, blend in milk. Taste and adjust heat.
  6. Slice rested chicken across the grain into strips or bite-size chunks.
  7. Divide rice between 4 bowls. Top with sliced chicken, charred corn, red onion, cotija or feta, jalapeño, and cilantro. Drizzle with chipotle ranch sauce and finish with a squeeze of lime.
  8. If rice is mushy, spread on a plate to cool and dry before using. If sauce is too spicy, add more ranch or milk. Use leftover chicken cold if desired. Corn should have sweet, smoky flavor with some dark spots.

Notes

Use rotisserie chicken for a shortcut. For dairy-free, use vegan ranch and cheese. Brown rice or cauliflower rice can be substituted for a lighter bowl. Adjust chipotle peppers for desired spice level. Prep toppings while chicken cooks to save time. Let chicken rest before slicing for juicier meat. Store sauce and toppings separately for best leftovers.

Nutrition

Keywords: chipotle ranch, street corn, chicken rice bowl, Tex-Mex, easy dinner, meal prep, gluten-free, healthy, family-friendly, spicy chicken bowl

Find it online: https://atomicbite.com/chipotle-ranch-street-corn-chicken-rice-bowl-recipe-easy-dinner-idea/