Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion inspired by Mexican elote. This recipe features juicy marinated chicken, smoky grilled corn, and a creamy lime sauce served over fluffy rice. Perfect for a quick weeknight dinner or an impressive dish for gatherings, this bowl is not only easy to prepare but also packed with nutrition and flavor. Customize it with your favorite veggies or protein alternatives for a meal that suits your dietary preferences. With just 30 minutes of preparation and cooking time, you can enjoy this delicious dish any day of the week.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup rice (jasmine or basmati)
- 1 cup corn (fresh or frozen)
- 1 large avocado
- ¼ cup chopped cilantro
- Juice of 1 lime
- ½ cup cheese (cotija or feta)
- 2 tablespoons sour cream
- 1 tablespoon mayo
- Chili powder, salt, and pepper to taste
Instructions
- Cook the rice according to package instructions.
- Season chicken with salt, pepper, and chili powder. Heat oil in a skillet and cook chicken for about 5-7 minutes on each side until fully cooked.
- In the same skillet, sauté corn for 3-5 minutes until slightly charred.
- Chop the cooked chicken into bite-sized pieces and combine it with rice, sautéed corn, cilantro, and lime juice in a large bowl.
- Serve in bowls topped with avocado slices and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 500g)
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 80mg