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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

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If you’re craving a dish that bursts with freshness and flavor, look no further than the Street Corn Chicken Rice Bowl. This vibrant meal combines juicy marinated chicken, sweet corn, and creamy avocado atop a fluffy bed of jasmine rice. It captures the essence of lively street markets while being a quick and satisfying option for busy weeknights or family gatherings. With customizable toppings, every bowl can be tailored to individual tastes, making it a fun dining experience for everyone.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup fresh sweet corn (or frozen)
  • 1 cup jasmine rice
  • 2 ripe avocados, diced
  • 1/2 cup chopped cilantro (optional)
  • 1/2 cup sour cream or Greek yogurt (optional)

Instructions

  1. Marinate the chicken with lime juice, cumin, chili powder, salt, and pepper for at least 30 minutes.
  2. Rinse jasmine rice under cold water; cook according to package instructions (about 18 minutes).
  3. In a skillet over medium heat, sauté corn in olive oil until golden (5-7 minutes).
  4. Grill marinated chicken on medium-high heat for about 6-7 minutes per side until cooked through (165°F). Let rest before slicing.
  5. Assemble bowls with rice as the base, topped with grilled chicken, corn, and avocado. Squeeze lime over everything.
  6. Garnish with cilantro if desired.

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