Description

Experience a taste of summer with this street corn chicken rice bowl. Juicy, grilled chicken pairs perfectly with sweet corn and fluffy rice, all enhanced by zesty lime and fresh cilantro. Perfect for gatherings or a quick weeknight dinner, this dish is not just a meal; it’s a celebration of flavors that brings friends and family together.

Ingredients

Scale

1 lb boneless chicken thighs
2 cups fresh corn (or frozen)
1 cup jasmine or basmati rice
1/4 cup chopped fresh cilantro
2 tbsp freshly squeezed lime juice
1 tsp paprika
1 tsp cumin
1/2 cup sour cream or Greek yogurt

Instructions

Prepare your ingredients by dicing the chicken thighs into bite-sized pieces.
Rinse the rice and combine with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until tender. Fluff with a fork.
Heat a skillet or grill over medium-high heat. Season chicken with paprika, cumin, salt, and pepper. Cook for 7-10 minutes until golden brown and cooked through.
Add corn during the last few minutes of cooking until heated through.
In serving bowls, layer rice topped with grilled chicken and corn. Drizzle with lime juice and garnish with cilantro and sour cream.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 420
Sugar: 3g
Sodium: 650mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg

Keywords: For added flavor, swap chicken for shrimp or tofu as alternatives. Customize toppings by adding avocado or jalapeños based on your preferences. Store leftovers in an airtight container for up to three days; reheat gently to maintain texture.