Description
Experience the vibrant flavors of our Street Corn Chicken Rice Bowl! This easy-to-make dish features tender marinated chicken, sweet corn, and creamy avocado on a bed of fluffy jasmine rice, all drizzled with zesty lime juice. Perfect for family dinners or summer gatherings, it’s a crowd-pleaser that guarantees seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup jasmine rice
- 1 ripe avocado
- Juice of 2 limes
- 1/4 cup fresh cilantro (optional)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
Instructions
- Chop chicken into bite-sized pieces.
- In a bowl, mix lime juice, chili powder, cumin, salt, and pepper. Add chicken pieces and let them marinate while preparing the rice and corn.
- Rinse jasmine rice until water runs clear. Cook according to package instructions with double the amount of water; fluff once done.
- Heat oil in a skillet over medium-high heat. Add marinated chicken and cook for about 7-10 minutes until browned and cooked through. Stir in corn until caramelized.
- Layer rice at the bottom of each bowl, top with chicken-corn mixture, diced avocado, cilantro, and drizzle with sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 90mg