Description
Savor the vibrant flavors of this Zesty Street Corn Chicken Rice Bowl, featuring grilled chicken, sweet corn, and fluffy jasmine rice for a delightful meal that everyone will cherish.
Ingredients
Scale
- 4 boneless skinless chicken breasts (680g)
- 2 ears fresh corn, kernels removed (about 1.5 cups)
- Juice of 2 limes
- 1 cup jasmine rice, rinsed
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- Sliced jalapeños to taste
- 1 diced avocado
- 1/4 cup chopped green onions
Instructions
- 1. Marinate Chicken: In a bowl, combine olive oil, cumin, paprika, salt, and pepper. Coat the chicken breasts with the mixture and let sit.
- 2. Grill Corn: Preheat grill to medium-high. Grill corn cobs for about 10–15 minutes until charred. Allow to cool slightly before cutting kernels into a bowl; mix in lime juice and cilantro.
- 3. Cook Rice: Rinse jasmine rice until water runs clear. Combine with double the amount of water in a pot and cook according to package instructions until fluffy.
- 4. Grill Chicken: Place marinated chicken on the grill and cook for about 6–8 minutes per side until internal temperature reaches 165°F (75°C).
- 5. Assemble Bowls: Layer jasmine rice in each bowl; top with grilled chicken slices and zesty corn mixture. Finish with sour cream or Greek yogurt, jalapeños, avocado, and green onions.
Notes
- For a vegetarian version, substitute chicken with tofu or chickpeas.
- Consider using quinoa instead of rice for added protein.
- Adjust spice levels by adding more jalapeños or red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 520
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 100mg