Description

Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion of juicy chicken, sweet corn, and aromatic spices over a fluffy bed of rice. This dish isn’t just a meal; it’s an experience that captures the essence of summer barbecues. Perfect for busy weeknights or impressing guests, this recipe is easy to prepare and utterly satisfying.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups fresh corn kernels (about 2 ears)
1 cup long-grain white rice
1 medium red onion, diced
2 tsp chili powder
2 tbsp olive oil
Juice of 2 limes (about 4 tbsp)
1/4 cup fresh cilantro, chopped
Salt to taste

Instructions

Prepare your ingredients by chopping the red onion and removing corn kernels from the cob. Rinse rice under cold water until clear.
Cook the rice: In a saucepan, boil 2 cups of water, add rice and a pinch of salt. Cover and simmer on low for about 18 minutes until fluffy.
Sauté chicken: In a skillet over medium heat, add olive oil. Season chicken with chili powder and salt; sauté for about 6 minutes on each side until cooked through (internal temp should reach 165°F).
Add corn and onions: Stir in corn and red onions into the skillet; cook for an additional 3 minutes until heated through.
Make sauce: Combine lime juice, chopped cilantro, and salt in a small bowl.
Assemble: Serve fluffy rice topped with chicken mixture and drizzle lime-cilantro sauce over the top.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg

Keywords: For added flavor, marinate chicken in lime juice and spices before cooking. Substitute chicken with shrimp or tofu for a different twist. Add veggies like bell peppers or black beans for extra nutrition.