Description
Indulge in the vibrant flavors of this Street Corn Chicken Rice Bowl, where succulent grilled chicken meets charred corn and fluffy rice, topped with zesty lime and fresh cilantro. Perfect for summer gatherings or quick weeknight dinners, this dish is a celebration of taste that will delight your palate. Customize it to your liking for an unforgettable culinary experience!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (or 4 ears of corn)
- 1 cup jasmine rice (uncooked)
- 2 tbsp freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat. Season chicken breasts with salt, pepper, and chili powder.
- Grill chicken for about 6 minutes on each side until fully cooked (internal temperature should reach 165°F/75°C). Let rest before slicing.
- While the chicken rests, grill the corn for about 10 minutes until charred. Cut kernels off the cobs into a bowl.
- Cook rice according to package instructions (about 20 minutes).
- In a small bowl, mix sour cream with lime juice and cilantro for a creamy sauce. Toss grilled corn with lime juice and additional cilantro.
- Assemble bowls: layer rice at the bottom, top with sliced chicken and grilled corn, then drizzle with sour cream sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (360g)
- Calories: 520
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg