Description
Enjoy the vibrant flavors of this Street Corn Chicken Rice Bowl, featuring juicy chicken, sweet corn, and fresh toppings for a satisfying meal that’s perfect for any occasion.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn kernels
- 1 cup jasmine or basmati rice
- 1 medium avocado, sliced
- 2 tsp chili powder
- Juice from 1 lime
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled feta cheese (optional)
Instructions
- Gather all ingredients on your counter for easy access.
- In a medium saucepan, combine rice with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fluffy.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and chili powder. Cook for about 6-7 minutes per side until cooked through.
- In another pan, heat oil over medium heat and add fresh corn kernels. Cook until slightly charred and fragrant, about 5-7 minutes.
- Mix lime juice and cilantro into sautéed corn while warm.
- Layer rice in each bowl, then top with sliced chicken, sautéed corn, avocado slices, and optional feta cheese.
Notes
- For added flavor, marinate the chicken before cooking.
- Substitute quinoa for rice or add black beans for extra protein.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 105mg