Description
A vibrant Street Corn Chicken Rice Bowl with marinated chicken, sweet corn, and fluffy jasmine rice, dressed with zesty lime and fresh cilantro.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups fresh corn (off the cob or frozen)
- 3 cups cooked jasmine rice
- 3 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Marinate the Chicken: Mix lime juice, cumin, paprika, salt, and pepper in a bowl. Add chicken breasts, cover, and marinate for at least 30 minutes.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes per side until golden brown. Let rest before slicing.
- Sauté the Corn: In the same skillet, add corn with a sprinkle of salt and pepper. Sauté for about 5 minutes until slightly charred.
- Assemble the Bowls: Layer cooked jasmine rice at the bottom, top with sliced chicken, sautéed corn, drizzle lime juice, and sprinkle cilantro.
- Serve: Enjoy warm and savor the delightful mix of flavors.
Notes
For a vegan version, swap chicken for tofu or chickpeas. Adjust spices for heat if desired.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg