Description
Immerse yourself in a fiesta of flavors with this Street Corn Chicken Rice Bowl! Juicy grilled chicken, sweet corn, zesty lime, and fresh cilantro come together in a vibrant dish that’s as visually stunning as it is delicious. Perfect for casual gatherings or a cozy night in, this recipe is simple yet packed with flavor—making it an excellent choice for meal prep or quick dinners.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 2 ears of fresh corn (or 1 cup frozen corn)
- 2 cups cooked rice (white or brown)
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise (or vegan mayo)
- 1 teaspoon smoked paprika
- Pinch of salt
Instructions
- Preheat your grill or skillet over medium heat. Season chicken breasts with salt, pepper, and optional paprika.
- Grill the chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Let rest.
- Grill corn for about 10-12 minutes until slightly charred. Allow to cool before slicing kernels off the cob.
- In a bowl, combine mayonnaise, lime juice, smoked paprika, and salt; mix well.
- Assemble bowls by placing rice at the bottom, topping with sliced chicken and grilled corn.
- Drizzle sauce over the top, garnish with cilantro, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg