Description
Experience a burst of vibrant flavors with this Street Corn Chicken Rice Bowl, where tender chicken meets sweet charred corn, all enveloped in fluffy rice. This dish is not just a meal; it’s a celebration of taste that brings family and friends together. Perfect for weeknight dinners or festive gatherings, this bowl is quick to prepare and can be customized to suit your preferences.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears of fresh corn (kernels removed, about 2 cups)
- 2 cups cooked jasmine rice
- 1 medium red onion (finely chopped)
- 1/2 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1/2 cup sour cream (or Greek yogurt)
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Cut chicken breasts into bite-sized pieces.
- Heat oil in a skillet over medium heat. Season and cook chicken for 7-10 minutes until golden brown.
- Add red onion and cook until translucent, about 3-4 minutes.
- Stir in corn, cumin, and paprika; cook until corn is slightly charred (about 5 minutes).
- In a large bowl, mix cooked rice, chicken mixture, lime juice, and chopped cilantro.
- Dish into bowls and top with sour cream and additional cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 510
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken with spices beforehand. Swap chicken for shrimp or tofu for a different protein option. Enhance freshness by adding avocado or diced jalapeños for spice.