Description
This Delicious Street Corn Chicken Rice Bowl recipe is a vibrant and satisfying dish that combines tender chicken, flavorful corn, creamy avocado, and zesty lime. Perfect for a quick and tasty lunch or dinner!
Ingredients
Chicken:
- 2 medium chicken breasts (boneless and skinless)
Rice:
- 1 cup cooked rice (white, brown, or cauliflower rice)
Corn Mixture:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small red onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
Additional Ingredients:
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 cup Greek yogurt (or sour cream)
- 1/4 cup Cotija cheese or feta (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (sliced)
- Salt and pepper to taste
Instructions
- Cook the Rice: Prepare the rice according to package instructions. Once cooked, set it aside and keep warm.
- Season and Cook the Chicken: Season the chicken breasts with salt, pepper, chili powder, and cumin. Cook in a skillet until golden brown and fully cooked. Let the chicken rest and then slice.
- Prepare the Corn Mixture: Sauté corn, red onion, and garlic until fragrant.
- Combine Ingredients: Mix cooked rice with corn mixture and lime juice.
- Assemble the Bowls: Divide rice mixture into bowls and top with sliced chicken, avocado, Greek yogurt, and cheese. Garnish with cilantro.
- Serve and Enjoy: Serve with lime wedges. Enjoy!
Notes
- For a vegetarian option, replace chicken with black beans or grilled tofu.
- To add extra spice, include sliced jalapeños or a drizzle of hot sauce.
- For a low-carb option, use cauliflower rice instead of regular rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
