Description
A vibrant and flavorful Street Corn Chicken Rice Bowl, combining grilled chicken, sweet corn, and a zesty lime dressing, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, sliced (for garnish)
Instructions
- In a bowl, mix the olive oil, lime juice, chili powder, cumin, salt, and pepper to create a marinade.
- Add the diced chicken to the marinade and let it sit for at least 15 minutes.
- While the chicken marinates, prepare the rice according to package instructions if not already cooked.
- In a skillet over medium-high heat, cook the marinated chicken until golden brown and cooked through, about 7-10 minutes.
- Add the corn, red bell pepper, and red onion to the skillet and cook for another 5 minutes until the vegetables are tender.
- In a large bowl, combine the cooked rice, chicken mixture, and chopped cilantro.
- Toss everything together until well combined and adjust seasoning if needed.
- Serve in bowls, garnished with avocado slices and additional lime juice if desired.
Notes
- For a vegetarian version, substitute chicken with black beans or grilled tofu.
- Adding crumbled feta cheese on top enhances the flavor.
- This bowl can be served warm or cold, making it versatile for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg