Description
Elevate your weeknight dinners with this vibrant Street Corn Chicken Rice Bowl, a delicious fusion of smoky Mexican street corn, juicy chicken, and fluffy rice. This easy-to-make dish bursts with flavor and color, making it perfect for both casual meals and entertaining. Each bite transports you to summer nights filled with delightful food truck aromas.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh corn (or frozen)
- 1 cup long-grain white rice
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh lime juice
- 1/2 cup mayonnaise
- 1 tsp chili powder
Instructions
- Rinse rice under cold water until clear. In a saucepan, combine rice and 2 cups water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
- Season chicken breasts with salt, pepper, and chili powder. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6 minutes per side until golden brown and cooked through.
- Grill fresh corn on medium-high heat until charred (about 5 minutes) or sauté frozen corn in the same skillet after removing chicken.
- In a small bowl, mix mayonnaise with lime juice and chili powder for the sauce.
- Fluff rice, divide into bowls, top with sliced chicken and grilled corn. Drizzle with sauce and sprinkle with feta cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg