Description
Street Corn Chicken Rice Bowl is a colorful and flavorful dish that combines juicy chicken, sweet corn, and zesty toppings for a delightful culinary experience. Perfect for busy weeknights or casual gatherings, this recipe delivers vibrant flavors and satisfying textures that will leave everyone craving more. With simple ingredients and easy preparation, you can enjoy a taste of summer in every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn kernels (off the cob)
- 2 cups cooked jasmine or brown rice
- 2 tbsp fresh lime juice
- 1/4 cup chopped cilantro
- 1/2 cup crumbled feta or cotija cheese
- 1 tsp chili powder
- 1/2 cup sour cream or Greek yogurt
Instructions
- Gather ingredients; chop cilantro and slice lime while cooking rice according to package instructions.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and chili powder. Sauté until golden brown and fully cooked (6 minutes per side). Remove from skillet.
- Add fresh corn to the same skillet; sauté until lightly charred (about 5 minutes).
- Assemble bowls by placing cooked rice at the bottom, topping with sliced chicken and sautéed corn.
- Drizzle with sour cream (or Greek yogurt), sprinkle with cheese and chopped cilantro.
- Finish with a squeeze of fresh lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 570
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 120mg