Description

Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish that combines tender marinated chicken, sweet grilled corn, and fluffy rice, all drizzled with a creamy sauce. Perfect for weeknight dinners, game nights, or cozy solo meals, this recipe promises to create delicious memories. With its colorful presentation and customizable ingredients, this bowl is not just a feast for the taste buds but also a visual delight.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
1 cup fresh sweet corn (grilled)
1 cup long-grain white rice
2 tbsp freshly squeezed lime juice
¼ cup chopped fresh cilantro
1 tsp cumin
1 tsp paprika
½ cup sour cream or Greek yogurt
2 tbsp hot sauce
1 tbsp olive oil

Instructions

1. Marinate chicken: Combine lime juice, cumin, paprika, salt, and pepper in a bowl. Add chicken and marinate for at least 30 minutes.
2. Cook rice: Prepare white rice according to package instructions; fluff with a fork.
3. Grill corn: Grill corn over medium-high heat for about 10 minutes until charred. Cool and cut off kernels.
4. Sauté chicken: Heat olive oil in a skillet over medium heat; cook marinated chicken for 6-7 minutes per side until golden brown.
5. Make sauce: Mix sour cream or Greek yogurt with hot sauce; adjust consistency with water as needed.
6. Assemble bowls: Layer rice in serving bowls, top with sliced chicken, grilled corn, drizzle sauce, and garnish with cilantro.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 550
Sugar: 3g
Sodium: 620mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg

Keywords: - For protein variations, swap chicken with shrimp or tofu. - Enhance the flavor of the rice by cooking it in chicken broth instead of water. - Leftovers can be stored in an airtight container in the fridge for up to three days.