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Street Corn Chicken Rice Bowl

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Experience a burst of flavor with this Street Corn Chicken Rice Bowl, featuring tender marinated chicken, smoky grilled corn, and a zesty lime sauce served over fluffy rice. Inspired by traditional Mexican elote, this dish is perfect for lunch or dinner, bringing together vibrant textures and just the right amount of spice for a satisfying meal.

Ingredients

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  • 1 pound boneless, skinless chicken breast
  • 1 cup jasmine rice
  • 1 cup fresh or frozen corn
  • 1 large avocado
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • ½ cup crumbled cotija or feta cheese
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the jasmine rice according to package instructions.
  2. Season the chicken with salt, pepper, and chili powder. Heat olive oil in a skillet over medium heat and cook chicken for 5-7 minutes per side until no longer pink.
  3. Add corn to the skillet during the last few minutes of cooking and sauté until slightly charred.
  4. Let the chicken rest before chopping into bite-sized pieces. In a bowl, combine rice, sautéed corn, chicken, cilantro, and lime juice.
  5. Serve in bowls topped with sliced avocado and crumbled cheese.

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