Description
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings the taste of summer barbecues right to your table. With tender grilled chicken, sweet corn, creamy avocado, and zesty lime, each bite is a delightful celebration of fresh ingredients and bold flavors. Perfect for any occasion, this bowl is not just a meal; it’s an experience that will have your family and friends asking for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (about 2 ears)
- 2 ripe avocados, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1/2 cup sour cream or Greek yogurt (optional)
Instructions
- Preheat your grill or stovetop pan over medium-high heat.
- Season chicken breasts with cumin, chili powder, salt, and pepper. Grill for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- In a skillet over medium heat, sauté corn kernels in oil until golden brown (approximately 5 minutes).
- Chop grilled chicken into bite-sized pieces and combine with cooked rice, sautéed corn, diced avocado, cilantro, and lime juice in a large bowl.
- Serve in bowls topped with sour cream or Greek yogurt if desired. Add extra lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg