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Street Corn Chicken and Rice Bowl

The Street Corn Chicken and Rice Bowl is a strictly keto-friendly twist on a street food favorite, built on seasoned chicken and cauliflower rice instead of traditional rice and tortillas. Charred chicken, lightly toasted cauliflower rice, and a creamy street-corn inspired sauce come together with crumbled cotija, avocado, chili, cumin, cilantro, and lime for bold, satisfying flavor with very low net carbs. Every bite delivers smoky, tangy, and creamy elements while staying aligned with keto macros.
Course Dinner, Lunch, Main Course, Meal
Cuisine Latin-Inspired, Mexican, Tex-Mex
Keyword bowl, Cauliflower Rice, Chicken, gluten free, keto, low-carb, meal prep, street corn
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 520kcal

Equipment

  • large skillet
  • medium skillet
  • Mixing bowl
  • Cutting board
  • Chef's knife
  • Tongs
  • citrus juicer
  • measuring cups and spoons

Ingredients

For the seasoned chicken

  • 1 1/2 pounds boneless skinless chicken thighs or chicken breasts, cut into bite-size strips
  • 2 tablespoons olive oil for marinating the chicken
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon fine sea salt or to taste
  • 1/4 teaspoon black pepper or to taste

For the cauliflower rice base

  • 4 cups riced cauliflower fresh or thawed from frozen, patted dry
  • 2 tablespoons butter or ghee
  • 1 tablespoon olive oil for the skillet
  • 1/2 teaspoon fine sea salt or to taste
  • 1/4 teaspoon ground cumin for extra flavor in the rice

For the keto street corn style sauce

  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese plus more for topping
  • 2 tablespoons unsweetened canned corn kernels very well drained, optional for flavor only
  • 2 tablespoons fresh lime juice plus more to taste
  • 1 tablespoon chopped fresh cilantro or use sliced green onions if preferred
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika or regular paprika
  • 1/4 teaspoon fine sea salt or to taste

For serving and toppings

  • 1 medium avocado sliced or diced
  • 1/3 cup crumbled cotija cheese for topping the bowls
  • 2 tablespoons chopped fresh cilantro for garnish
  • 1 medium lime cut into wedges for serving
  • 1 tablespoon pickled jalapeño slices chopped, optional for heat

Instructions

  • Add the chicken strips to a mixing bowl, drizzle with olive oil, and toss with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  • Let the seasoned chicken rest at room temperature for about ten minutes while you prepare the other components so the spices can absorb.
  • In a small bowl whisk together the mayonnaise, sour cream, cotija cheese, corn kernels if using, lime juice, cilantro, chili powder, smoked paprika, and salt until smooth and creamy, then taste and adjust lime or salt as desired.
  • Heat a large skillet over medium high heat, add the butter and olive oil for the cauliflower rice, and swirl until melted and sizzling.
  • Add the riced cauliflower to the hot skillet in an even layer, season with salt and ground cumin, and cook without stirring for a couple of minutes to let the bottom lightly brown.
  • Continue cooking the cauliflower rice, stirring occasionally, until it is tender with toasty golden spots and most moisture has evaporated, then transfer it to a bowl and keep warm.
  • Return the same skillet to medium high heat, add a light drizzle of oil if the pan looks dry, and arrange the marinated chicken in a single layer without crowding.
  • Cook the chicken undisturbed until the underside is nicely browned, then flip and continue cooking until the pieces are well charred in spots and cooked through to an internal temperature of at least one hundred sixty five degrees Fahrenheit.
  • Transfer the cooked chicken to a plate and let it rest for a few minutes so the juices redistribute, then slice any larger pieces if needed for bite size chunks.
  • To assemble the bowls, divide the warm cauliflower rice among four serving bowls and top each with a portion of charred chicken.
  • Spoon the keto street corn sauce generously over the chicken and rice, letting some sauce drip down into the cauliflower rice for extra flavor.
  • Top each bowl with avocado, a sprinkle of extra cotija cheese, chopped cilantro, and chopped pickled jalapeños if using for heat.
  • Serve the bowls with lime wedges on the side for squeezing over just before eating and adjust seasoning at the table with additional salt or hot sauce if desired.

Notes

To keep this bowl strictly keto, the small amount of corn used in the sauce is optional and measured carefully so net carbs remain low, and you can omit it entirely if your daily carbs are very restricted. For best cauliflower rice texture, start with very dry rice, avoid covering the pan, and cook over medium high heat so steam escapes and the rice can brown instead of steam. This recipe works well for meal prep by storing the chicken, cauliflower rice, and sauce separately in airtight containers for up to four days, then reheating the chicken and rice together before topping with fresh sauce, avocado, cilantro, and lime. For a different flavor profile, swap smoked paprika for chipotle powder for extra heat and smokiness, or replace cilantro with sliced green onions if you prefer a milder herb.

Nutrition

Serving: 1g | Calories: 520kcal | Carbohydrates: 11g | Protein: 34g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 165mg | Sodium: 960mg | Fiber: 4g | Sugar: 3g