Description
Street Corn Chicken Rice Bowl is a delightful dish that brings the vibrant flavors of summer festivals right to your kitchen. Picture tender chicken, sweet corn, and zesty lime coming together in a colorful bowl, perfect for cozy weeknights or entertaining guests. This easy-to-make recipe can be customized to suit your taste, ensuring every bite is a fiesta for your palate.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen sweet corn
- 1 cup white rice
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- ¼ cup fresh cilantro, chopped
- ½ cup crema or sour cream
- ½ cup crumbled Cotija or feta cheese
Instructions
- Marinate chicken breasts in lime juice and chili powder for at least 30 minutes.
- Rinse rice under cold water until clear. Combine with 2 cups of water in a pot, bring to boil, reduce heat, cover, and simmer for 15-20 minutes until fluffy.
- Heat olive oil in a skillet over medium-high heat. Cook marinated chicken for 6-7 minutes on each side until golden brown.
- Add sweet corn during the last few minutes of cooking to char slightly.
- Fluff rice and divide into bowls. Slice chicken and place over rice with corn.
- Drizzle with crema and sprinkle with cilantro and cheese; serve with lime wedges.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg