Description
Experience a flavor fiesta with this Street Corn Chicken Rice Bowl! Juicy seasoned chicken, sweet corn, creamy avocado, and zesty lime come together in a vibrant dish that’s perfect for weeknight dinners or weekend gatherings. Ready in under 30 minutes, this recipe is customizable and sure to impress your family and friends.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh corn kernels (approximately 2 ears)
- 1 cup jasmine rice
- 2 ripe avocados, diced
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 2 tsp ground cumin
- 2 tsp paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Season chicken breasts with cumin, paprika, salt, and pepper. Let marinate for 10 minutes.
- Heat a skillet over medium-high heat with olive oil. Cook chicken for 6-8 minutes per side until golden brown and cooked through. Allow to rest before slicing.
- Rinse jasmine rice under cold water and cook according to package instructions (about 15 minutes).
- Grill or roast corn until slightly charred (5-7 minutes). Cut kernels off the cob.
- In a large bowl, combine sliced chicken, cooked rice, grilled corn, diced avocado, cilantro, and lime juice. Mix gently.
- Serve in bowls topped with sour cream and extra lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 560
- Sugar: 3g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
Keywords: For added flavor, grill the corn instead of boiling it. Substitute chicken with shrimp or tofu for a different protein option. Add jalapeños for extra heat if desired.