Description
Experience a burst of flavor with this vibrant Street Corn Chicken Rice Bowl! Featuring tender chicken, sweet corn, and zesty lime, this dish is not just a meal but a celebration of deliciousness that will have everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh corn kernels (or frozen)
- 1 cup jasmine rice
- 1 medium red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 2 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt (optional)
Instructions
- Rinse the jasmine rice under cold water until clear. In a pot, combine rice and 2 cups water; bring to a boil. Reduce heat, cover tightly, and simmer for 15 minutes until fluffy.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and chili powder. Cook for 6-7 minutes on each side until golden brown. Remove from skillet and let rest.
- In the same skillet, add corn and diced onion. Sauté for about 5 minutes until corn chars slightly and onions are translucent.
- Chop the cooked chicken into bite-sized pieces. Return it to the skillet along with lime juice; toss everything together until well mixed.
- Serve by spooning jasmine rice into bowls, topping with the chicken mixture, cilantro, additional lime juice, and sour cream or yogurt if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (Approx. 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg