Description
Experience a burst of flavor with this Street Corn Chicken Rice Bowl. Tender chicken and charred corn are harmoniously layered atop fluffy jasmine rice, all drizzled with a creamy lime sauce. Perfect for busy weeknights or cozy gatherings, this dish is not only a visual feast but also an unforgettable taste sensation that will impress family and friends alike.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn (or 1 cup frozen corn)
- 1 cup jasmine rice
- 1/2 cup mayonnaise (or Greek yogurt)
- Juice of 2 limes
- 1 tsp chili powder
- 1/4 cup fresh cilantro (chopped)
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and chili powder. In a skillet over medium-high heat, sear until golden brown on both sides (about 6-7 minutes per side).
- Cook jasmine rice according to package instructions; typically combine 1 cup rice with 2 cups water, bring to boil, then simmer until tender.
- Grill or boil fresh corn until tender. Cool slightly and cut kernels off the cob.
- In a small bowl, mix mayonnaise with lime juice and chopped cilantro.
- Fluff cooked rice in serving bowls, slice the chicken, and layer it on top along with grilled corn.
- Drizzle the mayo-lime sauce over each bowl and garnish with additional cilantro or lime wedges as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg