Description
Experience a burst of vibrant flavors with this Street Corn Chicken Rice Bowl, a delightful fusion of grilled chicken, sweet corn, creamy avocado, and fragrant rice. This dish is not just a meal; it’s an adventure that transports you to sunny streets filled with tantalizing aromas. Perfect for busy weeknights or fun weekend cookouts, this colorful bowl is customizable and easy to prepare—guaranteeing satisfaction in every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 cup sweet corn (fresh or frozen)
- 1 ripe avocado, diced
- 1 cup jasmine rice
- 2 tablespoons olive oil
- Juice of 1 lime
- ½ cup sour cream
Instructions
- Rinse jasmine rice under cold water until clear. Combine the rinsed rice with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, lower the heat, and cover for about 15 minutes.
- While rice cooks, mix minced garlic with olive oil, salt, pepper, and lime juice. Coat each chicken breast with this marinade and let sit for at least 10 minutes.
- Preheat grill or skillet over medium-high heat. Cook marinated chicken breasts for about 6 minutes on each side or until they reach an internal temperature of 165°F.
- In another skillet over medium heat, sauté corn in butter or oil for about 5 minutes until slightly caramelized.
- Fluff cooked rice and serve in bowls topped with sliced grilled chicken, sautéed corn, diced avocado, and drizzle with sour cream mixed with lime juice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 90mg