Description

Street Corn Chicken Rice Bowl is a vibrant, flavorful dish that brings the essence of street food into your home. This easy-to-make recipe features marinated chicken, sweet corn, and zesty lime over fluffy rice, making it perfect for weeknight dinners or gatherings with friends. Each bite bursts with flavor while the colorful presentation delights the eyes. Whether you’re meal prepping or serving guests, this bowl will surely impress!

Ingredients

Scale

3–4 boneless, skinless chicken breasts
2 cups fresh corn kernels (or frozen)
1 cup long-grain or jasmine rice
2 tbsp freshly squeezed lime juice
½ cup chopped fresh cilantro
1 tsp cumin
1 tsp chili powder
2 tbsp olive oil (divided)
½ cup sour cream (or Greek yogurt)
¼ cup crumbled feta cheese

Instructions

Marinate the chicken by combining lime juice, cumin, chili powder, and 1 tbsp olive oil in a bowl. Add the chicken and coat evenly; let marinate for at least 30 minutes.
Rinse the rice under cold water until clear, then combine with 2 cups of water in a saucepan. Bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes until tender.
Heat a skillet over medium-high heat with remaining olive oil. Cook marinated chicken for 6-7 minutes per side until no pink remains.
In another skillet, sauté corn in olive oil for about 5-7 minutes until slightly charred.
Assemble bowls with rice as the base, topped with sliced chicken, sautéed corn, a drizzle of lime juice, crumbled feta cheese, and chopped cilantro.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main
Method: Grilling/Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 540
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 40g
Cholesterol: 90mg

Keywords: For added protein and texture, consider adding black beans or swapping chicken for shrimp. Store leftovers in an airtight container in the fridge; reheat on medium heat.