Description
Street Corn Chicken and Rice Bowls deliver a vibrant burst of flavor with juicy chicken, sweet corn, fluffy rice, and a creamy sauce. This easy-to-make dish channels the essence of summer barbecues, making it perfect for family dinners or meal prep. Each bowl is not just a meal—it’s a delightful experience that satisfies cravings while being visually stunning.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 2 cups fresh sweet corn (or frozen)
- 1 medium red onion, diced
- 2 tbsp freshly squeezed lime juice
- 1 cup sour cream (or Greek yogurt)
- 1 tsp chili powder
- ¼ cup chopped cilantro (optional)
Instructions
- Cut chicken into bite-sized pieces. In a skillet over medium heat, add olive oil and sauté the chicken with salt and pepper until golden brown (5-7 minutes). Add minced garlic and cook until fragrant.
- Stir in sweet corn and diced red onion. Cook until onions are translucent (about 3 minutes).
- In a bowl, combine sour cream, lime juice, chili powder, and cilantro; mix well.
- Serve the chicken-corn mixture over cooked rice. Drizzle with the sauce and add lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg