Description
A flavorful street corn chicken rice bowl featuring grilled chicken, fresh corn, and a zesty sauce.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 2 cups cooked rice
- 2 cups corn kernels, fresh or frozen
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Preheat grill to medium-high heat.
- In a bowl, mix olive oil, chili powder, cumin, salt, and pepper.
- Coat the chicken breast with the spice mixture.
- Grill the chicken for 6-7 minutes per side, or until cooked through.
- Remove chicken from grill and let it rest for 5 minutes before slicing.
- In a skillet, sauté corn and diced red bell pepper over medium heat until tender.
- Assemble the bowl with rice, sliced chicken, corn, bell pepper, and avocado.
- Drizzle with lime juice and garnish with cilantro.
Notes
- For added flavor, marinate the chicken for a few hours before grilling.
- Substitute quinoa for rice for a different texture.
- Use grilled corn for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: street corn chicken rice bowl recipe