Description
A flavorful street corn chicken rice bowl featuring grilled chicken, charred corn, and a zesty dressing.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1/2 cup cotija cheese, crumbled
Instructions
- Season the chicken breast with chili powder, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a grill pan over medium-high heat.
- Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest before slicing.
- In the same pan, add corn kernels and char for 3-4 minutes.
- In a bowl, combine rice, sliced chicken, charred corn, cilantro, and lime juice. Toss well.
- Plate the mixture and top with crumbled cotija cheese.
Notes
- For a spicier flavor, add diced jalapeños to the corn.
- Substitute quinoa for rice for a gluten-free option.
- Use grilled lime wedges for garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg
Keywords: street corn chicken rice bowl, grilled chicken, charred corn, cilantro lime dressing