Street Corn Chicken Rice Bowl
A delightful dish marrying savory chicken and sweet corn atop fluffy rice, evoking summer fair memories.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the diced chicken, seasoning with cumin, paprika, salt, and pepper. Cook until browned and fully cooked.
- Toss in the corn and stir. Cook for an additional 2-3 minutes until heated through.
- Layer the cooked rice generously in serving bowls.
- Top the rice with the chicken and corn blend, garnishing with cilantro and serving with lime wedges.
Notes
Use a meat thermometer to ensure chicken reaches 165°F. Fresh lime juice enhances flavor greatly.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg