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–+ servings

Street Corn Chicken Rice Bowl

A vibrant street corn chicken rice bowl featuring tender chicken, sweet charred corn, zesty lime, and crumbly cheese, creating a flavor explosion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Protein
  • 3-4 pieces Boneless, Skinless Chicken Breasts
Vegetables
  • 2 ears Fresh Corn Sweet and fresh for crunch
  • 2 pieces Jalapeños Fresh, firm for best taste
  • 1 medium Red Onion Finely chopped
  • 1/2 cup Cilantro Fresh, chopped
Condiments
  • 2 tablespoons Lime Juice Freshly squeezed
  • 1/2 cup Mayonnaise Light version optional
Grains
  • 1 cup Rice Jasmine or basmati
Spices
  • 1 teaspoon Chili Powder Adjust to taste
  • to taste Salt and Pepper For seasoning
Cheese
  • 1/2 cup Cheese (Cotija or Feta) Crumbled

Method
 

Prep the Ingredients
  1. Gather all your ingredients including fresh corn, cooked chicken, rice, lime, cilantro, and spices. Chop corn off the cob and shred leftover chicken into bite-sized pieces. Rinse rice under cold water until clear.
Cook the Rice
  1. In a medium saucepan, combine one cup of rinsed rice with two cups of water or chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 18 minutes until liquid is absorbed.
Sauté the Corn
  1. Heat a tablespoon of oil in a skillet over medium-high heat. Add in the freshly cut corn kernels and sauté until tender.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This dish is versatile and can be adapted for grilling, baking, or microwaving leftovers.

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