Description
Indulge in the vibrant flavors of summer with this Street Corn Chicken Rice Bowl, where juicy grilled chicken meets sweet charred corn and fluffy rice. This dish is not only a visual feast but also a delightful fusion of textures and tastes that makes for a perfect weeknight dinner or festive gathering. Quick to prepare and easy to customize with your favorite toppings, it promises satisfaction in every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 2 ears corn on the cob (or 1 cup frozen corn)
- 2 cups cooked white or brown rice
- Juice of 2 limes
- 1 tsp chili powder
- 1 cup plain Greek yogurt
- ¼ cup chopped fresh cilantro
Instructions
- Cook rice according to package instructions; set aside.
- Preheat grill to medium-high heat. Grill corn for 10-15 minutes, turning until charred.
- Season chicken breasts with salt, pepper, and chili powder. Cook in a skillet over medium heat for about 6-7 minutes per side until fully cooked.
- Mix Greek yogurt with lime juice and cilantro in a bowl until smooth.
- Assemble bowls by layering rice, sliced chicken, and grilled corn.
- Drizzle with creamy sauce and garnish with additional cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg