Description
Experience the vibrant flavors of a Street Corn Chicken Rice Bowl, a delightful fusion dish that combines marinated chicken, smoky grilled corn, and creamy lime sauce served over fluffy rice. This recipe is perfect for any occasion, whether you’re seeking a quick weeknight dinner or a relaxed weekend lunch. The exciting blend of spices and textures will make this bowl a favorite at your table!
Ingredients
Scale
- 1 pound boneless, skinless chicken breast (or turkey/tofu)
- 1 cup jasmine or basmati rice (or quinoa/cauliflower rice)
- 1 cup corn (fresh or frozen)
- 1 large avocado
- ¼ cup chopped cilantro (or parsley)
- Juice from 1 lime
- ½ cup cheese (cotija/feta/dairy-free)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions.
- Season the chicken with salt, pepper, and chili powder. In a skillet over medium heat, cook the chicken in olive oil for 5-7 minutes per side until done.
- Add corn to the skillet during the last few minutes of cooking until slightly charred.
- Let the chicken rest before chopping it into bite-sized pieces.
- In a bowl, combine cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice.
- Serve topped with sliced avocado and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg