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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a delightful mix of flavors and textures, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts about 1.5 lbs
  • 2 cups fresh corn off the cob
  • 1 piece red bell pepper diced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice freshly squeezed
  • 2 cups cooked white or brown rice
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste salt
  • to taste pepper
  • 2 tbsp olive oil

Equipment

  • Skillet

Method
 

  1. Season chicken breasts with cumin, chili powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes on each side until golden brown and cooked through. Let rest before slicing.
  3. In the same skillet, sauté diced red bell pepper and corn for about 4 minutes until softened.
  4. Add sliced chicken back into the skillet with lime juice and cilantro; stir gently for about 2 minutes to combine.
  5. Serve the chicken-corn mixture over cooked rice, garnishing with extra cilantro or lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 54gProtein: 30gFat: 14g

Notes

Feel free to customize this bowl by swapping proteins or adding your favorite veggies.

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