Description
Experience the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Tender grilled chicken, fluffy rice, and a zesty street corn salsa come together in a colorful fiesta of taste that’s perfect for any gathering or weeknight dinner.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh sweet corn
- 1 cup jasmine rice
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 1 tbsp lime juice
- Optional: Sriracha sauce for serving
Instructions
- 1. Prep: Gather all ingredients. Dice chicken into bite-sized pieces.
- 2. Cook Chicken: Heat oil in a skillet over medium-high heat. Season chicken with salt, pepper, chili powder, and cumin; cook until golden brown and cooked through (about 7-10 minutes).
- 3. Grill Corn: Grill corn until charred (about 10 minutes). Let cool, then cut off kernels.
- 4. Prepare Rice: Cook jasmine rice according to package instructions; fluff once done.
- 5. Make Salsa: Combine grilled corn kernels, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- 6. Assemble: In bowls, layer rice at the bottom, top with chicken and corn salsa. Drizzle with Greek yogurt sauce or Sriracha if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg