Description
Experience a burst of summer flavors with this vibrant Street Corn Chicken Rice Bowl. Grilled chicken pairs perfectly with charred corn and colorful toppings, creating an irresistible dish that will elevate any meal. Ideal for backyard barbecues or cozy weeknight dinners, this bowl is customizable and easy to prepare, ensuring everyone at the table will be asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 ears of fresh corn
- 1 cup jasmine rice
- ¼ cup mayonnaise
- 2 tsp chili powder
- Juice of 2 limes
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 cup pico de gallo
Instructions
- Marinate chicken in lime juice, chili powder, salt, and pepper for at least 30 minutes.
- Rinse jasmine rice under cold water; cook according to package instructions (approximately 15 minutes).
- Grill marinated chicken over medium-high heat for 6-7 minutes per side until fully cooked. Let rest before slicing.
- Grill corn in a skillet until slightly charred (5-7 minutes), then cut kernels off the cob.
- Assemble bowls: layer rice, sliced chicken, charred corn, and toppings. Drizzle mayo mixed with lime juice over the top.
- Finish with cotija cheese, cilantro, avocado slices, and pico de gallo.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 620
- Sugar: 5g
- Sodium: 740mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 90mg