Description
Street Corn Chicken Rice Bowls are a vibrant and flavorful dish that combines succulent chicken, sweet corn, and fluffy rice, all topped with zesty lime and creamy cotija cheese. Perfect for busy weeknights or impressing guests, this meal is a fiesta in a bowl that will tantalize your taste buds and bring joy to the dinner table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups fresh corn (from about 2 ears)
- 1 cup white rice (jasmine or long-grain)
- 2 tbsp freshly squeezed lime juice
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: Wash and chop cilantro; squeeze lime juice into a bowl.
- Cook the rice: In a saucepan, combine 1 cup of rice with 2 cups of water; bring to a boil, then reduce heat and cover for 15-20 minutes until tender.
- Sauté the chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts and cook until golden brown, about 6-7 minutes per side.
- Add corn & seasoning: Once chicken is cooked through, add corn, chili powder, salt, and pepper; sauté for about 5 minutes until corn is tender.
- Assemble bowls: Fluff rice with a fork; layer it with sliced chicken, sautéed corn mixture, drizzle with lime juice, and garnish with cotija cheese and cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg