Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring juicy grilled chicken, charred corn, fresh vegetables, and creamy toppings, perfect for a wholesome and satisfying meal.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts
Vegetables & Fruits
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
Grains
- 2 cups cooked rice (white, brown, or cauliflower rice)
Dairy & Fats
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
Seasonings & Others
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: Sour cream or yogurt for drizzling
Instructions
- Prep Chicken: Pat the boneless chicken breasts dry with paper towels and trim off any excess fat to ensure even cooking.
- Season Chicken: In a bowl, combine the chicken breasts with olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Mix thoroughly so each piece is well coated in the seasoning.
- Cook Chicken: Heat a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest briefly before slicing.
- Prepare Corn: Using the same skillet, add the corn kernels and grill them for about 5 minutes, stirring occasionally until they are lightly charred and heated through.
- Cook Rice: Meanwhile, cook the rice according to package instructions if not already prepared. Fluff the rice once cooked.
- Assemble Bowls: Divide the cooked rice evenly into serving bowls. Slice the rested chicken into strips and place on top of the rice in each bowl.
- Add Toppings: Evenly distribute the charred corn, halved cherry tomatoes, diced avocado, and crumbled feta cheese over each bowl.
- Garnish: Sprinkle chopped fresh cilantro over the bowls for a burst of color and flavor. Drizzle with sour cream or yogurt if desired.
- Serve Immediately: Enjoy your Street Corn Chicken Rice Bowls fresh and warm for the best taste experience.
Notes
- Use fresh or frozen corn kernels; canned corn can be used but should be drained.
- For a lower-carb option, substitute rice with cauliflower rice.
- Adjust seasoning levels to taste, especially chili powder for spiciness.
- Allow chicken to rest after cooking to retain juices and improve tenderness.
- Optional garnishes like a squeeze of extra lime juice or hot sauce can enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: street corn, chicken rice bowl, grilled chicken, charred corn, feta cheese, avocado, healthy bowl, Tex-Mex chicken bowl
