Description
Flavor-packed and satisfying, this Street Corn Chicken Rice Bowl combines tender chicken, sweet corn, and vibrant veggies for a delightful meal that brings everyone together.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh corn (or frozen)
- 2 cups cooked long-grain rice
- 1 red bell pepper, diced
- Juice of 1 lime
- Fresh cilantro, chopped
- Spices: cumin and smoked paprika
- Sour cream or Greek yogurt for topping
Instructions
- Dice the chicken into bite-sized pieces and season with salt, pepper, cumin, and paprika.
- Heat oil in a skillet over medium heat and sauté the chicken until golden brown (about 6-8 minutes).
- Remove chicken and add red bell pepper and corn to the skillet; sauté for 3 minutes until slightly softened.
- Return the chicken to the skillet, add cooked rice and lime juice, stirring to combine. Heat for an additional 2 minutes.
- Serve hot in bowls topped with fresh cilantro and a dollop of sour cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 5g
- Sodium: 630mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg