Description
Savor the bright and bold flavors of this Street Corn Chicken Rice Bowl, featuring juicy chicken, sweet grilled corn, and fluffy rice—perfect for quick weeknight dinners or meal prep.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 ears of fresh corn
- 1 cup long grain jasmine rice
- Juice of 2 limes
- 2 tsp chili powder
- 1/2 cup fresh cilantro, chopped
- 1/2 cup sour cream (or Greek yogurt)
- Salt and pepper to taste
Instructions
- Gather all ingredients on your counter for easy access.
- Rinse jasmine rice under cold water until clear. Cook according to package instructions (about 15-20 minutes).
- Preheat grill or stovetop pan over medium-high heat. Grill corn for about 10 minutes until charred, flipping occasionally.
- Season chicken breasts with salt, pepper, and chili powder. Sear in a hot skillet with oil for about 6-7 minutes per side until golden brown.
- Let chicken rest before slicing. In a bowl, mix grilled corn with lime juice, cilantro, and salt.
- In serving bowls, layer rice, sliced chicken, and the corn mixture. Drizzle sour cream on top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 530
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg