Description
Savor the vibrant flavors of summer with this Street Corn Chicken Rice Bowl, featuring juicy chicken, sweet corn, and zesty toppings for a delightful meal that’s quick and satisfying.
Ingredients
- Boneless skinless chicken breasts
- Fresh corn on the cob
- White or brown rice
- Lime juice
- Fresh cilantro
- Chili powder
- Mayonnaise
- Cotija cheese
- Salt and pepper
Instructions
- Prepare the Rice: In a medium pot, bring water to a boil. Add rice and a pinch of salt. Lower heat, cover, and simmer for about 15 minutes until tender.
- Cook the Chicken: Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat, then sear the chicken for 6-7 minutes on each side until golden brown.
- Grill the Corn: Cook fresh corn by grilling or boiling until tender, about 5-7 minutes. Let cool before cutting off the kernels.
- Combine Ingredients: In a large bowl, mix cooked rice, diced chicken, and corn. Drizzle with lime juice and mayonnaise; sprinkle chili powder. Mix well.
- Serve: Top with crumbled cotija cheese and chopped cilantro. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 540
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: - For added flavor, marinate the chicken beforehand. - Substitute chicken with shrimp or tofu for variations. - Use leftover veggies for extra crunch in the bowl.