Street Corn Chicken Rice Bowl
The Street Corn Chicken Rice Bowl combines grilled chicken, roasted corn, and a creamy lime sauce served over a bed of fluffy rice. This dish is packed with flavor, easy to make, and a perfect weeknight meal!
Ingredients
For the Bowl:
- 2 boneless skinless chicken breasts
- 1 cup of uncooked rice white, brown, or jasmine
- 1 cup fresh corn kernels or canned/frozen corn
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Lime wedges for serving
Optional Toppings:
- Sliced avocado
- Pickled red onions
- Sliced jalapeños
Instructions
Cook the Rice:
- Cook rice according to package instructions. Set aside.
Grill the Chicken:
- Season the chicken breasts with smoked paprika, chili powder, garlic powder, salt, and pepper. Heat olive oil in a grill pan over medium heat. Grill the chicken for 5-7 minutes per side until fully cooked. Let the chicken rest for a few minutes, then slice it into thin strips.
Cook the Corn:
- In a pan, melt butter over medium heat and add the corn. Sauté for 5-7 minutes, stirring occasionally, until tender and slightly charred.
Make the Sauce:
- In a small bowl, combine sour cream, mayonnaise, and lime juice. Stir until smooth.
Assemble the Bowl:
- In each bowl, add a scoop of rice at the bottom. Top with grilled chicken strips, cooked corn, and a drizzle of the creamy lime sauce. Garnish with cotija cheese and cilantro. Serve with lime wedges and any additional toppings, such as avocado or pickled red onions.
Serve:
- Serve the Street Corn Chicken Rice Bowl warm and enjoy!
Notes
- Calories: 450
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 700mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 6g
- Protein: 30g