Description
Savor this vibrant and flavorful Street Corn Chicken Rice Bowl, a quick and easy dish that brings the essence of summer street food right to your table.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn (shucked)
- 1 red bell pepper (chopped)
- 4 green onions (chopped)
- ½ cup fresh cilantro (chopped)
- Juice of 2 limes
- 2 cups jasmine rice (uncooked)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Sour cream (optional, for serving)
Instructions
- Rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions.
- Season chicken breasts with cumin, paprika, salt, and pepper.
- Grill or sauté chicken over medium heat until cooked through (165°F), about 6-7 minutes per side.
- In the final minutes of cooking, add sweet corn and chopped red bell pepper to the pan or grill.
- Remove from heat; let chicken rest for a few minutes before slicing into bite-sized pieces.
- Combine cooked rice with grilled veggies, then top with sliced chicken, cilantro, and lime juice.
- Serve in bowls with a dollop of sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 620
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 6g
- Protein: 48g
- Cholesterol: 90mg
Keywords: For added protein, consider including black beans in the bowl. Substitute quinoa for rice for a healthier option.