Irresistible Street Corn Chicken Rice Bowl Recipe
This Irresistible Street Corn Chicken Rice Bowl combines juicy grilled chicken marinated in zesty lime and spices with sweet sautéed corn, creamy avocado, and fluffy jasmine rice. Garnished with fresh cilantro and a dollop of sour cream or Greek yogurt, this vibrant and flavorful bowl is a perfect blend of Tex-Mex inspired ingredients for a wholesome and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper to taste
Rice
- 1 cup jasmine rice
Sautéed Corn
- 1 cup fresh sweet corn (or frozen)
- 2 tablespoons olive oil
Toppings and Garnishes
- 2 ripe avocados, diced
- 1/2 cup chopped cilantro (optional)
- 1/2 cup sour cream or Greek yogurt (optional)
Instructions
- Marinate the Chicken: In a bowl, combine fresh lime juice, ground cumin, chili powder, salt, and pepper. Coat the boneless skinless chicken breasts thoroughly with this mixture. Cover and let it marinate for at least 30 minutes to infuse the flavors.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. Cook the rice according to package instructions, typically simmering for about 18 minutes until tender and fluffy. Set aside and keep warm.
- Sauté the Corn: Heat olive oil in a skillet over medium heat. Add the fresh or frozen sweet corn and sauté for 5 to 7 minutes, stirring occasionally, until the corn is golden and slightly caramelized. Remove from heat.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and chicken is fully cooked. Remove from heat and let rest for a few minutes before slicing.
- Assemble the Bowl: In serving bowls, start with a base of cooked jasmine rice. Top with sliced grilled chicken, sautéed corn, and diced avocado. Add a squeeze of fresh lime juice for extra brightness.
- Garnish and Serve: Sprinkle chopped cilantro over the bowls, add a dollop of sour cream or Greek yogurt if desired, and serve warm for a delicious, hearty meal.
Notes
- For extra heat, consider adding a pinch of cayenne pepper or hot sauce to the marinade.
- Frozen corn can be used if fresh is not available; just ensure it is thawed before sautéing.
- Use Greek yogurt instead of sour cream for a healthier option with added protein.
- Jasmine rice can be substituted with brown rice for a nuttier flavor and more fiber.
- Leftovers keep well refrigerated for up to 3 days.
Keywords: Chicken rice bowl, street corn, grilled chicken, Tex-Mex bowl, avocado bowl, sautéed corn, healthy dinner, quick meal, easy recipe
