Description
Street Corn Chicken Rice Bowls are a delightful fusion of smoky charred corn, tender grilled chicken, and fluffy rice, topped with a creamy sauce.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn kernels
- 1 cup cooked jasmine rice
- 2 tbsp mayonnaise
- Juice of 1 lime
- 1 tsp chili powder
- ½ cup fresh cilantro (optional)
- ½ cup sour cream
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat grill or skillet over medium-high heat. Season chicken breasts with salt, pepper, and chili powder. Grill for about 6-7 minutes per side until internal temperature reaches 165°F.
- Cook rice according to package instructions while chicken is grilling.
- Shuck corn and sauté in a pan over medium heat for about 5 minutes until slightly charred.
- Slice grilled chicken into bite-sized pieces. In serving bowls, layer rice, top with chicken and sautéed corn.
- Drizzle sauce made from sour cream and lime juice over the top and garnish with cilantro if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg