Effortless Creamy Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup long-grain white rice
- 1 cup frozen corn kernels
- 1 large avocado
- ¼ cup fresh cilantro
- 1 lime
- ½ cup crumbled cheese (cotija or feta)
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- Chili powder, salt, and pepper
- Instructions:
Instructions
- Rinse the rice under cold water until clear. Combine with water and a pinch of salt in a pot. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for an additional 10 minutes before fluffing.
- Season chicken pieces with chili powder, salt, and pepper. Cook in a hot skillet for 3-4 minutes per side until golden brown and cooked through (internal temperature should be 165°F). Keep warm.
- In a hot skillet, char the thawed corn without stirring for about 3-5 minutes until blistered. Mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl. Add charred corn along with cheese and cilantro.
- Assemble bowls with rice as the base topped with chicken and the corn mixture. Garnish with diced avocado and extra cilantro.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approximately 520g)
- Calories: 650
- Sugar: 5g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg