Description
Experience the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Juicy grilled chicken, fluffy rice, and a zesty street corn topping come together to create a dish that’s both comforting and exciting. Perfect for weeknight dinners or backyard gatherings, each bite is a celebration of taste and texture. Easy to prepare and visually appealing, this bowl is sure to impress your family and friends!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn (cut from the cob)
- 1 cup long-grain jasmine rice
- 1 small red onion (diced)
- 1/2 cup fresh cilantro (chopped)
- Juice of 2 limes
- 2 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
Instructions
- Prep your ingredients by dicing the onion and chopping cilantro.
- Cook rice: Boil water in a medium pot, add rice and a pinch of salt, cover, and simmer for about 15-20 minutes until fluffy.
- Grill chicken: Preheat grill or skillet over medium-high heat; season chicken with cumin, chili powder, salt, and pepper. Cook for 6-8 minutes on each side until cooked through.
- Make street corn topping: While chicken grills, cut corn off the cob; mix with diced onion, cilantro, lime juice, salt, and pepper in a bowl.
- Assemble bowls: Layer cooked rice in each bowl, top with sliced grilled chicken, and finish with the street corn mixture.
- Serve immediately drizzled with sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 570
- Sugar: 7g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg