Street Corn Chicken Rice Bowl
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion of grilled chicken, sweet corn, and zesty toppings served over fluffy jasmine rice. Perfect for warm evenings or gatherings, this dish is not only satisfying but also a feast for the eyes with its colorful presentation. Each bite delivers smoky grilled notes, tender chicken, and a tangy sauce that will make it a new weeknight favorite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears of fresh corn
- 1 cup jasmine rice
- 1 medium red bell pepper (diced)
- ½ cup fresh cilantro (chopped)
- 3 tbsp lime juice
- 1 cup plain Greek yogurt
Instructions
- Marinate chicken breasts in lime juice, salt, and pepper for 30 minutes.
- Preheat grill to medium-high heat; grill chicken for 6-7 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
- Grill corn on the cob for about 10 minutes until charred. Cut kernels off after cooling slightly.
- Cook jasmine rice according to package instructions.
- Mix Greek yogurt with remaining lime juice and chopped cilantro to create the sauce.
- Assemble bowls with rice as the base, topped with sliced chicken, charred corn, diced bell pepper, and drizzle with sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg