Description
A vibrant Street Corn Chicken Rice Bowl filled with juicy chicken, creamy corn, and fluffy rice for a satisfying weeknight dinner.
Ingredients
Scale
- 1 pound Chicken Breast (Can substitute with thighs for more flavor.)
- 1 tablespoon Chili Powder (Adjust to heat preference.)
- 1 cup Rice (Can use brown rice or quinoa for added fiber.)
- 2 cups Sweet Corn (Fresh, frozen or canned can be used.)
- 1 cup Cream (or Greek Yogurt) (Sour cream also works.)
- 2 tablespoons Lime Juice (May substitute with lemon juice.)
- 1/4 cup Cilantro (Use parsley if preferred.)
- to taste Salt
- to taste Pepper
- 1/2 cup Jalapeños (Fresh or pickled.)
- 1 cup Bell Peppers (Mixed in for added nutrition.)
Instructions
- Begin by seasoning your chicken breasts with salt, pepper, and chili powder. Heat a skillet over medium-high heat with a bit of oil. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest.
- Prepare the rice according to package instructions, typically about 15-20 minutes. Keep warm until ready.
- In the same skillet, add the sweet corn and sauté for about 5 minutes until caramelized. Stir in cream (or Greek yogurt), lime juice, and additional chili powder, cooking for another 1-2 minutes.
- Assemble the bowl by layering warm rice, sliced chicken, and corn mixture on top.
- Garnish with chopped cilantro and optional toppings like jalapeños or bell peppers. Serve with lime wedges.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 100 mg
Keywords: Street Corn Chicken Rice