Description
Indulge in the vibrant and satisfying Street Corn Chicken Rice Bowl, where juicy grilled chicken, fresh corn, and zesty toppings come together for a delightful culinary experience. This dish is perfect for summer gatherings or cozy weeknight dinners, offering a burst of flavors that will make your taste buds dance. Prepare to impress with this easy-to-make recipe that brings friends and family together around the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh corn (off the cob)
- 1 red bell pepper (diced)
- 1/2 cup fresh cilantro (chopped)
- Juice of 1 lime
- 2 tsp cumin
- 2 tsp chili powder
- 2 cups jasmine rice (uncooked)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup salsa verde
- 1/2 cup crumbled Cotija or feta cheese
Instructions
- Cook jasmine rice according to package instructions; set aside.
- Preheat grill or skillet to medium-high heat. Season chicken with cumin and chili powder. Grill each side for about 6-7 minutes until cooked through and slightly charred.
- While chicken cooks, prepare veggies: dice red bell pepper and cut corn off the cob if using fresh.
- In a bowl, mix chopped cilantro with lime juice.
- Once chicken has rested, slice it into strips. Assemble bowls by layering rice at the bottom, followed by chicken, corn, red pepper, crumbled cheese, sour cream or Greek yogurt, and drizzle salsa verde on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 610
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg