Description
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings the essence of summer barbecues to your table. With juicy, marinated chicken on a bed of fluffy jasmine rice, topped with sweet corn and zesty lime crema, this bowl is perfect for casual dinners or entertaining friends. Easy to make and visually stunning, it promises an explosion of tastes in every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh sweet corn (or frozen)
- 1 cup jasmine rice
- 2 tbsp lime juice (freshly squeezed)
- 2 tsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
- ¼ cup fresh cilantro (chopped)
- ½ cup sour cream or Greek yogurt
Instructions
- Marinate the Chicken: Mix lime juice, chili powder, cumin, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 30 minutes.
- Cook the Rice: Rinse jasmine rice under cold water until clear. Cook according to package instructions until fluffy.
- Grill the Chicken: Heat a grill pan over medium-high heat. Cook marinated chicken for 6-7 minutes per side until golden brown and juices run clear.
- Sauté the Corn: In the same pan, add fresh corn with a pinch of salt and sauté for about 5 minutes until slightly charred.
- Prepare Lime Crema: Combine sour cream or Greek yogurt with lime juice and chopped cilantro in a small bowl; stir until smooth.
- Assemble Bowls: Start with rice at the bottom, top with sliced chicken, sautéed corn, and drizzle with lime crema. Garnish with extra cilantro if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg