Description
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines tender chicken, sweet corn, and zesty spices over fluffy rice. This easy recipe captures the essence of summer street fairs, delivering an explosion of flavors in every bite. Perfect for busy weeknights or meal prep, this bowl is both delicious and visually appealing, making it an ideal choice for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups corn kernels (fresh or frozen)
- 2 cups long-grain white rice (uncooked)
- Juice of 1 fresh lime
- 2 tsp chili powder
- 1 cup sour cream or plant-based alternative
- 1 tsp garlic powder
- ¼ cup fresh cilantro (chopped)
Instructions
- Rinse the rice under cold water until clear; cook according to package instructions.
- In a skillet over medium heat, add oil and season chicken with chili powder, salt, and pepper. Cook for about 6 minutes per side until golden brown and cooked through. Let rest before slicing.
- In the same skillet, add corn kernels and sauté for about 5 minutes until slightly caramelized.
- In a bowl, mix sour cream, lime juice, garlic powder, and chopped cilantro until well combined.
- Assemble bowls by layering rice, sliced chicken, sautéed corn, and drizzling with sauce.
- Garnish with additional cilantro or lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Customize your bowl by adding black beans or avocado for extra nutrition. Swap white rice for quinoa for a nutty flavor. Marinate chicken for at least 30 minutes before cooking for enhanced flavor.