Description
Experience a burst of summer flavors with this vibrant Street Corn Chicken Rice Bowl, featuring juicy chicken, sweet corn, and zesty toppings, perfect for any meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh corn (or drained canned/frozen)
- 2 cups cooked rice (white or brown)
- 1 tsp chipotle powder
- Fresh cilantro
- 2 tbsp freshly squeezed lime juice
- ½ cup sour cream (or Greek yogurt)
- ½ cup crumbled Cotija or feta cheese
- 1 avocado, sliced
Instructions
- Gather all ingredients: chop cilantro and slice lime.
- Cook rice according to package instructions; typically takes about 15-20 minutes.
- Season chicken with chipotle powder, salt, and pepper. Grill or pan-cook for 6-7 minutes per side until fully cooked.
- While chicken cooks, grill or sauté corn until slightly charred.
- Mix sour cream and lime juice in a bowl for the sauce.
- Fluff cooked rice in bowls, layer with sliced chicken and corn, then drizzle with sauce and top with cheese and avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Pan-Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 620
- Sugar: 3g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg