Description
Street Corn Chicken Rice Bowl is a colorful and flavorful dish that brings the tastes of summer right to your kitchen. This easy-to-make recipe features tender grilled chicken, sweet corn, and fluffy jasmine rice, topped with fresh pico de gallo and a drizzle of creamy goodness. Perfect for busy weeknights or casual gatherings, this bowl promises a burst of deliciousness in every bite.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (about 2 ears or 1 cup frozen corn)
- 1 cup jasmine rice
- 1 cup pico de gallo
- ½ cup fresh cilantro
- Juice of 1 lime
- 1 tsp chili powder
- ½ cup sour cream or Greek yogurt
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice under cold water until clear; combine with 1.5 cups water or chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
- Season chicken breasts with chili powder, salt, and pepper. Grill over medium heat for 6–7 minutes per side until thoroughly cooked.
- Cut corn off the cob (or use frozen) and sauté in olive oil for about 5 minutes until slightly caramelized.
- Fluff cooked rice and layer grilled chicken slices on top; add sautéed corn.
- Top with pico de gallo, cilantro, lime juice, and drizzle with sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg