Description

Indulge in the vibrant flavors of this Street Corn Chicken Rice Bowl, where juicy grilled chicken meets sweet corn and a creamy zesty sauce. Ideal for busy weeknights or casual gatherings, this dish is a delightful fusion of textures and tastes that will impress your family and friends.

Ingredients

Scale

3–4 boneless skinless chicken breasts
1 cup fresh corn (grilled or sautéed)
2 cups cooked rice (white, brown, or cauliflower)
1/4 cup fresh cilantro
Juice of 1 lime
1/2 cup sour cream
1 teaspoon chili powder

Instructions

Marinate chicken breasts in lime juice, salt, pepper, and chili powder for at least 15 minutes.
Grill or sauté the chicken over medium-high heat for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F/75°C). Let rest before slicing.
While the chicken rests, grill or sauté corn in olive oil until charred and tender (5-7 minutes). Stir in lime juice and cilantro.
To assemble, layer cooked rice in bowls topped with sliced grilled chicken and charred corn mixture.
Drizzle with sour cream and garnish with additional lime juice and cilantro before serving warm.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Grilling/Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 550
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 4g
Protein: 36g
Cholesterol: 90mg

Keywords: - For added flavor, marinate the chicken overnight if time allows. - Adjust spice levels by varying the amount of chili powder used. - Use leftover ingredients to create burritos or salads for quick meal options.