Description
Indulge in a vibrant and flavorful Street Corn Chicken Rice Bowl that captures the essence of Mexican street food. This dish features juicy grilled chicken, sweet corn, and fragrant spices all served over fluffy rice, making it a perfect choice for lunch or dinner. With zesty lime juice and fresh cilantro enhancing every bite, this bowl is not only delicious but also customizable to suit your taste. Whip up this simple recipe in no time and impress your family or friends with a delightful meal that’s both satisfying and nutritious.
Ingredients
1 pound boneless, skinless chicken breasts
2 cups sweet corn (fresh or frozen)
1 cup long-grain white rice
2 tablespoons freshly squeezed lime juice
½ cup chopped fresh cilantro
Spices: 1 teaspoon cumin powder, 1 teaspoon paprika, ½ teaspoon garlic powder, salt to taste
Instructions
1. Rinse rice under cold water until clear. In a saucepan, combine rinsed rice with two cups of water; bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until fluffy.
2. Season chicken with salt and spices. Cook in a skillet with olive oil over medium-high heat for about six minutes per side or until internal temperature reaches 165°F.
3. Sauté corn in the same skillet until slightly caramelized.
4. Assemble bowls with rice as the base, topped with chicken, sautéed corn, lime juice, and cilantro.
Notes
For added flavor, marinate the chicken in lime juice and spices for at least 30 minutes before cooking.
Feel free to customize toppings; consider adding avocado or crumbled feta cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Fat: 12g
- Carbohydrates: 50g
- Protein: 32g