Flavorful Street Corn Chicken Rice Bowl
Indulge in a vibrant Street Corn Chicken Rice Bowl, where juicy chicken meets sweet corn and aromatic spices for a delightful meal that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (3–4 pieces)
- 2 ears fresh corn, grilled (or 2 cups frozen corn)
- 1 cup jasmine or basmati rice
- 1/2 cup mayonnaise or Greek yogurt
- Juice of 1 lime
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled Cotija or feta cheese
- Salt and pepper to taste
Instructions
- Prepare rice according to package instructions.
- Dice chicken into bite-sized pieces and season with salt and pepper.
- In a skillet over medium-high heat, add oil and cook the chicken for 7-8 minutes until golden brown.
- Grill corn until slightly charred (10-15 minutes), cool, then cut kernels off the cob.
- In a bowl, mix mayonnaise (or yogurt), lime juice, chili powder, salt, and pepper until smooth.
- Assemble bowls with rice at the base, topped with chicken, grilled corn, and creamy sauce.
- Finish with crumbled cheese and fresh cilantro.
Notes
- For a healthier option, substitute rice with quinoa or cauliflower rice.
- Add black beans or avocado for extra flavor and nutrition.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg