Street Corn Chicken Rice Bowl
A vibrant and flavorful dish combining the tangy sweetness of street corn with grilled chicken, served over aromatic rice.
Ingredients
Ingredients
- 1 pound Chicken Breast Boneless, skinless chicken breast is ideal. Substitute with turkey or tofu for a protein alternative.
- 1 cup Rice Jasmine or basmati rice works best for its aroma. Quinoa or cauliflower rice can be used for a healthier or low-carb option.
- 1 cup Corn Fresh or frozen corn adds sweetness. Consider using canned corn in a pinch.
- 1 large Avocado Creamy avocado enhances texture. Swap with guacamole if desired for added flavor.
- ¼ cup Cilantro Fresh cilantro brightens the dish. Use parsley for a milder alternative.
- 1 lime Lime Fresh lime juice adds acidity. Bottled lime juice can suffice, but fresh is always better!
- ½ cup Cheese Cotija or feta cheese is traditional. Use dairy-free cheese for a vegan twist.
- 1 teaspoon Chili Powder This brings warmth and slight heat. Adjust to taste or use paprika for a milder flavor.
- 2 tablespoons Sour Cream
- 1 tablespoon Mayo
Instructions
- Cook the rice according to package instructions.
- Season the chicken with salt, pepper, and chili powder. Cook in a skillet with olive oil for 5-7 minutes per side until cooked through.
- Sauté corn in the same skillet for 3-5 minutes until slightly smoky.
- Chop the rested chicken and mix with rice, corn, cilantro, and lime juice in a large bowl.
- Divide mixture into bowls, top with avocado slices and cheese.
Notes
Customize with alternatives like quinoa or cauliflower rice for a healthier twist.