Description
Indulge in the vibrant flavors of our Street Corn Chicken Rice Bowl, where tender chicken, charred corn, and zesty lime unite over a fluffy rice bed. This dish is not just a meal; it’s an experience filled with warmth and joy, perfect for summer gatherings or cozy family dinners. Easy to prepare, yet impressive enough to delight your guests, this recipe will quickly become a favorite at your table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (or 1 can of corn)
- 2 cups cooked white or brown rice
- Juice of 2 limes
- ½ cup fresh cilantro (optional)
- ½ cup crumbled feta cheese
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare ingredients: Wash and chop any veggies while cooking the rice according to package instructions.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook for about 6-7 minutes per side until golden brown.
- Sauté the corn: Remove the chicken from the skillet and add corn kernels. Sauté for about 5 minutes until they begin to caramelize.
- Mix it up: Shred cooled chicken using two forks and mix back into the skillet with sautéed corn, lime juice, cumin, and paprika.
- Assemble bowls: Layer cooked rice in serving bowls, top with the chicken-corn mixture, crumbled feta, and cilantro.
- 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: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg