Description
Street Corn Chicken Rice Bowl: An Amazing Ultimate Recipe
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 lime (juiced)
- ½ cup crumbled feta cheese or cotija cheese
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream or Greek yogurt (for drizzling)
- Jalapeño slices (optional, for garnish)
- Avocado slices (optional, for garnish)
Instructions
- Begin by heating olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove from the heat and let it rest.
- In the same skillet, add the corn and sauté for about 3-4 minutes, allowing it to caramelize slightly. Add lime juice and stir to combine.
- Once the chicken has rested, slice it into bite-sized pieces.
- In serving bowls, layer the cooked rice, followed by sliced chicken, sautéed corn, and crumbled cheese.
- Top each bowl with chopped cilantro, a drizzle of sour cream or Greek yogurt, and jalapeño slices if desired. Add avocado slices for an extra creamy texture.
- Enjoy your Street Corn Chicken Rice Bowl warm, allowing the flavors to meld together beautifully.
Notes
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Keywords: Street Corn Chicken Rice