Description
Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish that brings together tender chicken, zesty corn, and creamy sauce over a bed of fluffy jasmine rice. Perfect for weeknight dinners or casual gatherings, this recipe is not only quick to prepare but also customizable to suit your cravings. Delight your family and friends with this unforgettable meal that combines fresh ingredients for an irresistible taste experience.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn (kernels removed)
- 1 cup jasmine rice
- 3 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon chili powder
- ¼ cup fresh cilantro (chopped)
- ½ cup crumbled feta cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Rinse the jasmine rice under cold water until clear. In a medium pot, combine rice with 2 cups of water, bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- While the rice cooks, heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and chili powder. Cook chicken for approximately 6-7 minutes on each side until golden brown and fully cooked.
- Remove chicken from the skillet and let it rest. Add fresh corn kernels to the same pan and sauté for about 3-4 minutes until slightly golden.
- In a small bowl, mix mayonnaise, lime juice, and chopped cilantro until well combined.
- Slice the rested chicken into strips. In serving bowls, layer cooked rice at the bottom, followed by sliced chicken and sautéed corn. Drizzle with creamy sauce and top with crumbled feta cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg