Description
Experience the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Juicy chicken breast, sweet corn, and colorful veggies come together in a delightful harmony, topped with a zesty lime sauce. Perfect for busy weeknights or casual gatherings, this dish is quick to prepare and can be customized to suit your taste. Enjoy a bowl that’s not only hearty but also refreshingly delicious!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn kernels (or frozen)
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream or Greek yogurt
- 2 cups cooked rice (white or brown)
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Gather all ingredients and chop the vegetables: dice the bell pepper and slice the green onions.
- Heat olive oil in a skillet over medium heat. Season chicken breasts with cumin and chili powder; cook until golden brown and no longer pink inside, about 6-8 minutes per side.
- Remove chicken and sauté diced bell pepper and corn in the same skillet for about 5 minutes until tender.
- Squeeze fresh lime juice over sautéed veggies, then stir in chopped cilantro.
- Layer cooked rice in bowls, followed by sliced chicken and the sautéed veggie mixture.
- Top with sliced green onions and a dollop of sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg