Street Corn Chicken Rice Bowl
Experience a burst of summer flavors year-round with this vibrant Street Corn Chicken Rice Bowl. Featuring tender chicken, sweet corn, zesty lime, and creamy avocado, this dish is perfect for any occasion—from weeknight dinners to casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (or 1 can, drained)
- 2 cups cooked rice (white or brown)
- 1 ripe avocado, diced
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup sour cream (or Greek yogurt)
- Juice of 1 lime
- 1 tsp agar-agar (optional)
Instructions
- Season chicken breasts with chili powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden brown and juices run clear.
- While the chicken cooks, sauté corn in another pan with olive oil over medium heat for about five minutes until slightly charred.
- Cook rice according to package instructions if not using leftovers.
- In a bowl, mix sour cream (or Greek yogurt) with lime juice and agar-agar until smooth.
- Assemble bowls by layering rice, sliced chicken, sautéed corn, diced avocado, and drizzle with sauce.
- Garnish with fresh cilantro and serve warm.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg