Description

Indulge in the vibrant flavors of this Street Corn Chicken Rice Bowl, where juicy grilled chicken meets sweet, charred corn and a zesty lime crema. Perfect for summer nights or weeknight dinners, this easy-to-make dish combines delightful textures and aromas that will leave everyone asking for seconds. Elevate your dining experience with this colorful bowl of comfort food that is sure to impress family and friends alike!

Ingredients

Scale

4 boneless, skinless chicken breasts
2 ears fresh corn
1 cup jasmine rice
1 lime (juiced)
1/4 cup fresh cilantro (chopped)
1/2 cup sour cream
2 tsp chili powder
1 tsp garlic powder
2 tbsp olive oil
Salt and pepper to taste

Instructions

In a large bowl, toss chicken breasts with olive oil, chili powder, garlic powder, salt, and pepper. Let marinate for at least 30 minutes.
Rinse jasmine rice until water runs clear. Combine with double the amount of water in a pot. Bring to a boil, reduce heat to low, cover, and cook for about 15 minutes until tender.
Preheat grill to medium heat. Grill corn until charred (about 10 minutes) while grilling marinated chicken for 5-7 minutes per side or until fully cooked.
Mix sour cream with lime juice and zest in a bowl; season with salt and pepper.
Fluff cooked rice and divide into bowls. Top with sliced grilled chicken, grilled corn kernels, and drizzle generously with lime crema.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 540
Sugar: 3g
Sodium: 600mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Keywords: For added flavor, marinate the chicken longer if possible. You can substitute chicken with shrimp or tofu for a different twist. Feel free to mix in avocado or more veggies based on your preference.