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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe
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★★★★★

5.2 from 13 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful Mexican-inspired dish featuring juicy grilled chicken, sweet sautéed corn, creamy avocado, and fragrant jasmine rice. Perfectly seasoned with lime juice, cumin, and chili powder, this wholesome bowl combines fresh ingredients and simple cooking techniques to deliver a delicious, satisfying meal that’s perfect for lunch or dinner.

Ingredients

Scale

Protein and Marinade

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and pepper to taste

Grains

  • 1 cup jasmine rice

Vegetables and Toppings

  • 1 cup fresh sweet corn (or frozen)
  • 2 ripe avocados, diced
  • 1/2 cup chopped cilantro (optional)

Other

  • 2 tablespoons olive oil
  • 1/2 cup sour cream or Greek yogurt (optional)

Instructions

  1. Marinate the Chicken: In a bowl, combine fresh lime juice, ground cumin, chili powder, salt, and pepper to create the marinade. Add the boneless, skinless chicken breasts and coat them evenly. Let the chicken marinate for at least 30 minutes to absorb the flavors.
  2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, which typically takes about 18 minutes, until tender and fluffy.
  3. Sauté the Corn: Heat olive oil in a skillet over medium heat. Add the fresh or frozen corn and sauté for 5 to 7 minutes, stirring occasionally, until the corn is golden and slightly caramelized to enhance its sweetness.
  4. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for approximately 6 to 7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove and let rest for a few minutes before slicing.
  5. Assemble the Bowl: Start with a base of cooked jasmine rice in each bowl. Top with sliced grilled chicken, sautéed corn, and diced avocado. Add a squeeze of fresh lime juice over the top for brightness. Garnish with chopped cilantro if desired and optionally add a dollop of sour cream or Greek yogurt for creaminess before serving warm.

Notes

  • You can substitute black beans for corn to add protein and fiber variations.
  • Add jalapeños or a dash of hot sauce if you prefer a spicy kick.
  • Use Greek yogurt instead of sour cream for a healthier alternative with added protein.
  • Marinating the chicken longer (up to 2 hours) can enhance flavor.
  • Make sure the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.

Nutrition

Keywords: street corn chicken bowl, Mexican chicken rice bowl, grilled chicken with corn, avocado chicken bowl, easy Mexican dinner, healthy chicken rice bowl, summer chicken recipes

Find it online: https://messykitchenmagic.com/street-corn-chicken-rice-bowl-recipe-2/