Street Corn Chicken Rice Bowl
A delightful meal that combines grilled chicken, sweet corn, and creamy sauce over rice, inspired by Mexican street corn.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 cup fresh sweet corn (on the cob or canned)
- 1 cup long-grain white or brown rice
- 2 tablespoons freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
- 1 teaspoon chili powder
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat, sear the chicken for 6-7 minutes on each side until cooked through. Let rest and slice.
- Prepare rice according to package instructions. Set aside when done.
- Sauté corn in the same skillet until slightly charred, about 5 minutes.
- Mix sour cream, chili powder, and lime juice in a small bowl.
- Assemble bowls with rice, sliced chicken, sautéed corn, and drizzle with creamy sauce. Top with cilantro.
Notes
Store leftovers in an airtight container for up to 3 days. Perfect for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
