Easy Street Corn Chicken Rice Bowl
A delightful dish combining hearty chicken, sweet street corn, and fluffy rice, perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup street corn (fresh or frozen)
- 2 cups cooked rice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers invitingly.
- Add the diced chicken breast to the skillet and season with garlic powder, onion powder, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the street corn and cook for an additional 3-5 minutes, allowing the corn to warm through.
- Spoon the chicken and corn mixture over a bed of cooked rice.
- Garnish with chopped cilantro and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be reheated in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg