Description
Experience a burst of summer flavors with our Street Corn Chicken Rice Bowl! This vibrant dish features succulent grilled chicken, sweet corn, and zesty toppings, all layered over fluffy jasmine rice. Perfect for weeknight dinners or weekend gatherings, it’s easy to customize and sure to impress everyone at your table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (cut from cobs)
- 1 cup jasmine rice
- 1/4 cup fresh cilantro (chopped)
- Juice of 2 limes
- 2 tsp chili powder
- 1 tsp cumin
- Salt to taste
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup crumbled Cotija or feta cheese
- 2 tbsp olive oil
Instructions
- Marinate chicken breasts in lime juice, chili powder, cumin, and salt for at least 30 minutes.
- While the chicken marinates, cook jasmine rice according to package instructions.
- Heat a grill pan or skillet over medium-high heat. Grill chicken for about 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- In another pan, sauté fresh corn in olive oil over medium heat until caramelized (about 5 minutes). Season with salt and pepper.
- In serving bowls, layer cooked rice first, followed by sliced chicken and sautéed corn. Top with crumbled cheese and a dollop of sour cream or yogurt.
- Finish with chopped cilantro and an extra squeeze of lime juice before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg