Description
Savor the vibrant flavors of this Street Corn Chicken Rice Bowl, featuring juicy chicken, sweet corn, and zesty toppings for a delightful meal any day of the week.
Ingredients
- Boneless skinless chicken breasts
- Fresh corn (or frozen)
- Jasmine rice
- Mayonnaise
- Lime juice
- Fresh cilantro
- Chili powder
- Salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and place on a baking tray. Bake for 25-30 minutes until cooked through.
- Rinse jasmine rice under cold water; cook according to package instructions (about 15–20 minutes) until fluffy.
- For the corn, slice kernels off fresh cobs or use frozen corn. Sauté in a hot pan with olive oil for 5–7 minutes until golden.
- Combine mayonnaise, lime juice, and chili powder in a bowl to create a creamy dressing.
- Assemble bowls: Start with a scoop of jasmine rice, layer sliced chicken, sautéed corn, drizzle with sauce, and garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
Keywords: - Marinate chicken for at least 30 minutes for enhanced flavor. - Substitute grilled shrimp or tofu for a different protein option. - Add diced jalapeños for extra heat.