Description
Experience a burst of flavors with this Street Corn Chicken Rice Bowl, featuring tender chicken, sweet corn, and zesty lime. Perfect for weeknight dinners or gatherings, this colorful dish is as enjoyable to prepare as it is to eat. With its delightful blend of sweet and savory notes, it creates a memorable meal that will impress your family and friends.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh corn (about 2–3 ears)
- 1 cup jasmine rice
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Rinse jasmine rice under cold water until clear. Cook according to package instructions.
- Season chicken breasts with salt, pepper, and chili powder. Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown and cooked through (about 6-7 minutes per side).
- In the same skillet, add fresh corn and sauté until slightly charred (about 4 minutes). Stir in lime juice and cilantro.
- Assemble bowls by layering cooked rice at the bottom, topped with sliced chicken, sautéed corn mixture, and a dollop of sour cream.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 6g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg