Description
Savor the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Tender chicken, sweet roasted corn, and fluffy rice come together in a delightful dish, topped with a zesty sauce and fresh herbs. Perfect for quick weeknight dinners or casual gatherings, this bowl is a crowd-pleaser that invites everyone to dig in!
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1 lb)
- 2 cups fresh corn (or 1 can of corn)
- 2 cups cooked rice (white or brown)
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp chili powder
- Juice of 2 limes
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- ½ cup crumbled Cotija cheese
Instructions
- Dice chicken into bite-sized pieces and season with salt, pepper, cumin, paprika, and chili powder.
- Heat oil in a skillet over medium-high heat. Cook seasoned chicken for about 7-10 minutes until golden brown.
- While the chicken cooks, grill or roast corn until charred (about 10 minutes).
- In a bowl, whisk together sour cream (or yogurt), lime juice, salt, and pepper for the sauce.
- Assemble bowls by layering cooked rice, chicken pieces, grilled corn, and drizzle with sauce.
- Top with fresh cilantro and crumbled cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg