Street Corn Chicken Rice Bowl
A vibrant dish that captures the essence of summer street food with grilled chicken, sweet corn, and zesty toppings served over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 pieces chicken breasts
- 1 cup street corn
- 1 cup cooked rice
- 1/2 cup cheese (like cotija or feta)
- 1 bunch fresh cilantro
- 1 piece lime (juiced)
- To taste salt and pepper
- To taste creamy sauce (like ranch or crema)
Instructions
- Season your chicken breasts with salt and pepper, and grill or pan-sear them until they’re golden brown and cooked through, about 6-8 minutes per side.
- Heat a splash of oil in a skillet over medium-high heat and add the street corn, stirring until it’s cooked through and slightly charred, about 5-7 minutes.
- Cook your rice or quinoa according to the package instructions.
- Assemble the bowl by starting with a scoop of rice, then topping with sliced chicken, cooked corn, cheese, fresh cilantro, and a squeeze of lime.
- Drizzle your favorite creamy sauce over the top to finish.
Notes
For a vegetarian option, substitute chicken with grilled zucchini or marinated tofu. Use fresh corn in summer for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg