Description
Savor the vibrant flavors of summer with this delicious Street Corn Chicken Rice Bowl, featuring tender chicken, sweet corn, and zesty toppings—a perfect meal for any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 ears of fresh corn (or 1 cup frozen corn)
- 1/2 cup mayonnaise
- Juice of 1 lime
- 1 tsp chili powder
- 1/4 cup chopped fresh cilantro
- 2 cups cooked rice (white or brown)
- 1/4 cup crumbled queso fresco or feta cheese
- 1/2 cup pico de gallo
Instructions
- Prepare all ingredients: chop cilantro, zest lime, and cook rice.
- Season chicken breasts with salt, pepper, and chili powder. Grill for 6-8 minutes per side until cooked through.
- Grill corn for about 10 minutes until charred, rotating occasionally.
- In a bowl, mix mayonnaise with lime juice and chili powder until smooth.
- Assemble bowls: start with a base of rice, add sliced grilled chicken and corn.
- Drizzle with mayo sauce, sprinkle cilantro and queso fresco, then top with pico de gallo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
Keywords: Substitute chicken with shrimp or tofu for a different protein option. Adjust spice levels by varying the amount of chili powder or adding jalapeños for extra heat.