Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful dish that combines fluffy rice, juicy chicken, and sweet corn topped with zesty lime and fresh cilantro. Perfect for weeknight dinners or casual gatherings, this recipe is a nostalgic journey through street food culture, delivering warmth and joy in every bite.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups fresh corn (off the cob or frozen)
- 3 cups cooked jasmine rice
- 3 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Marinate chicken in lime juice, cumin, paprika, salt, and pepper for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until golden brown; let rest before slicing.
- In the same skillet, sauté corn kernels with salt and pepper for about 5 minutes until slightly charred.
- Assemble bowls starting with rice, then add sliced chicken and sautéed corn.
- Drizzle with extra lime juice and sprinkle cilantro on top before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 560
- Sugar: 5g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added protein, substitute chicken with shrimp or mix in black beans. Enhance flavor by topping with avocado or jalapeños for a spicy kick. Use fresh corn when available for the best texture.