Description

Street Corn Chicken Rice Bowl is a vibrant dish that captures the essence of summer with its combination of tender chicken, smoky grilled corn, and zesty lime. This delightful recipe is perfect for gatherings or cozy dinners, offering a flavorful explosion that will impress your family and friends. With its colorful presentation and refreshing taste, this bowl is sure to become a favorite meal that evokes memories of warm evenings spent together.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
2 ears fresh corn (kernels removed)
1 cup jasmine rice
2 tbsp fresh lime juice
1/4 cup chopped cilantro
1 tsp chili powder
2 tbsp olive oil
1/4 cup sour cream or Greek yogurt
Salt & pepper to taste

Instructions

Rinse jasmine rice under cold water until clear. Cook in a medium saucepan with 2 cups water; bring to boil, then simmer on low for about 15 minutes.
Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and chili powder. Cook until golden brown (6-7 minutes per side). Remove from skillet and let rest.
In the same skillet, add corn kernels. Sauté for 3-4 minutes until slightly caramelized.
Dice the rested chicken and return to the skillet with corn. Pour lime juice over the mixture and stir gently to combine.
In serving bowls, layer cooked rice then top with chicken-corn mix. Garnish with cilantro and a dollop of sour cream or Greek yogurt.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Grilling/Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 550
Sugar: 4g
Sodium: 420mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 5g
Protein: 33g
Cholesterol: 85mg

Keywords: For added flavor, marinate the chicken overnight in lime juice and chili powder. Substitute shrimp or tofu for a protein variation. Store leftovers in an airtight container in the fridge for up to three days.