Description
Savor a colorful Street Corn Chicken Rice Bowl featuring succulent chicken, sweet corn, and zesty toppings—perfect for a delightful meal that tantalizes your taste buds.
Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts
- 2 ears Fresh Corn (or frozen)
- 1 cup Long-Grain Rice (white or brown)
- 1 Ripe Avocado
- Juice of 1 Lime
- 1 tsp Chili Powder
- ½ cup Cotija Cheese (or feta)
- Fresh Cilantro for garnish
Instructions
- Prep ingredients: Rinse rice until water runs clear.
- Cook rice: In a saucepan, combine rice and double the water; bring to boil. Reduce heat, cover, and simmer for 15 minutes.
- Grill chicken: Season chicken with salt, pepper, and chili powder. Grill for 6-7 minutes per side until cooked through.
- Sauté corn: In a skillet over medium heat, cook corn kernels until slightly charred (5-7 minutes).
- Assemble bowls: Fluff rice; divide into bowls. Top with sliced chicken, sautéed corn, diced avocado, lime juice, cheese, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg