Keto Street Corn Chicken Rice Bowl: A Low-Carb Delight

Welcome to our Keto Street Corn Chicken Rice Bowl recipe! This vibrant dish captures the essence of summer while being perfect for those following a low-carb lifestyle. Packed with flavor and nutrition, it’s a satisfying meal that aligns with your keto goals. Here’s a detailed guide including ingredients, step-by-step instructions, and nutritional information.

Ingredients

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste

For the Street Corn:

  • 2 cups corn kernels (fresh or frozen; adjust for lower carbs)
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup crumbled feta cheese (or cotija)
  • Fresh cilantro, chopped

For the Cauliflower Rice:

  • 4 cups cauliflower rice (fresh or frozen)
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

For Toppings (optional):

  • Sliced avocado
  • Diced tomatoes
  • Sliced jalapeños
  • Extra crumbled feta cheese
  • Lime wedges

Equipment Needed

  • Grill or grill pan
  • Mixing bowls
  • Whisk or fork
  • Meat thermometer
  • Cutting board and knife
  • Serving bowls

Instructions

Step 1: Marinate the Chicken

  1. Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  2. Marinate the Chicken: Place chicken in a resealable bag or dish, pour the marinade over it, seal or cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Step 2: Cook the Chicken

  1. Preheat the Grill: Heat your grill or grill pan over medium-high.
  2. Grill the Chicken: Remove chicken from the marinade and grill for 6-8 minutes on each side, until the internal temperature reaches 165°F (75°C).
  3. Rest and Slice: Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice into strips.

Step 3: Prepare the Street Corn

  1. Cook the Corn: If using fresh corn, grill until charred and cut off the kernels. For frozen corn, heat it in a skillet.
  2. Mix the Corn Salad: In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and feta. Add warm corn and cilantro; toss until coated.

Step 4: Prepare the Cauliflower Rice

  1. Flavor the Rice: In a skillet, sauté cauliflower rice until tender (about 5-7 minutes). Stir in lime juice and cilantro.

Step 5: Assemble the Bowls

  1. Divide the Cauliflower Rice: Place cauliflower rice in serving bowls as the base.
  2. Add the Chicken: Top with sliced chicken.
  3. Add the Street Corn: Spoon the corn mixture over the chicken.

Step 6: Add Optional Toppings

  1. Top It Off: Add sliced avocado, diced tomatoes, jalapeños, and extra feta as desired.

Step 7: Serve

  1. Serve Warm: Garnish with lime wedges for an extra burst of flavor.

Step 8: Storing Leftovers

  • Store chicken, corn, and cauliflower rice separately in airtight containers in the fridge for up to 3 days.

Nutritional Information (Per Serving, based on 4 servings)

  • Calories: 320
  • Protein: 30g
  • Fat: 18g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Net Carbs: 6g

Conclusion

This Keto Street Corn Chicken Rice Bowl is a delicious and satisfying meal that doesn’t compromise on flavor. It’s perfect for a casual dinner or a gathering, providing a beautiful presentation and balanced nutrition while keeping your carb intake low. Enjoy this delightful dish while staying on track with your keto lifestyle!

Welcome to our Keto Street Corn Chicken Rice Bowl recipe! This vibrant dish captures the essence of summer while being perfect for those following a low-carb lifestyle. Packed with flavor and nutrition, it’s a satisfying meal that aligns with your keto goals. Here’s a detailed guide including ingredients, step-by-step instructions, and nutritional information.

Ingredients

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste

For the Street Corn:

  • 2 cups corn kernels (fresh or frozen; adjust for lower carbs)
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup crumbled feta cheese (or cotija)
  • Fresh cilantro, chopped

For the Cauliflower Rice:

  • 4 cups cauliflower rice (fresh or frozen)
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

For Toppings (optional):

  • Sliced avocado
  • Diced tomatoes
  • Sliced jalapeños
  • Extra crumbled feta cheese
  • Lime wedges

Equipment Needed

  • Grill or grill pan
  • Mixing bowls
  • Whisk or fork
  • Meat thermometer
  • Cutting board and knife
  • Serving bowls

Instructions

Step 1: Marinate the Chicken

  1. Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  2. Marinate the Chicken: Place chicken in a resealable bag or dish, pour the marinade over it, seal or cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Step 2: Cook the Chicken

  1. Preheat the Grill: Heat your grill or grill pan over medium-high.
  2. Grill the Chicken: Remove chicken from the marinade and grill for 6-8 minutes on each side, until the internal temperature reaches 165°F (75°C).
  3. Rest and Slice: Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice into strips.

Step 3: Prepare the Street Corn

  1. Cook the Corn: If using fresh corn, grill until charred and cut off the kernels. For frozen corn, heat it in a skillet.
  2. Mix the Corn Salad: In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and feta. Add warm corn and cilantro; toss until coated.

Step 4: Prepare the Cauliflower Rice

  1. Flavor the Rice: In a skillet, sauté cauliflower rice until tender (about 5-7 minutes). Stir in lime juice and cilantro.

Step 5: Assemble the Bowls

  1. Divide the Cauliflower Rice: Place cauliflower rice in serving bowls as the base.
  2. Add the Chicken: Top with sliced chicken.
  3. Add the Street Corn: Spoon the corn mixture over the chicken.

Step 6: Add Optional Toppings

  1. Top It Off: Add sliced avocado, diced tomatoes, jalapeños, and extra feta as desired.

Step 7: Serve

  1. Serve Warm: Garnish with lime wedges for an extra burst of flavor.

Step 8: Storing Leftovers

  • Store chicken, corn, and cauliflower rice separately in airtight containers in the fridge for up to 3 days.

Nutritional Information (Per Serving, based on 4 servings)

  • Calories: 320
  • Protein: 30g
  • Fat: 18g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Net Carbs: 6g

Conclusion

This Keto Street Corn Chicken Rice Bowl is a delicious and satisfying meal that doesn’t compromise on flavor. It’s perfect for a casual dinner or a gathering, providing a beautiful presentation and balanced nutrition while keeping your carb intake low. Enjoy this delightful dish while staying on track with your keto lifestyle!