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Street Corn Chicken Rice Bowl

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A vibrant bowl filled with juicy chicken, sweet corn, and creamy cheese, this Street Corn Chicken Rice Bowl is a culinary hug that keeps you warm and satisfied.

Ingredients

Scale
  • 2 pieces chicken breasts
  • 1 cup street corn (frozen or fresh)
  • 1 cup cooked rice (brown rice or quinoa optional)
  • 1/2 cup cheese (like cotija or feta)
  • 1 bunch fresh cilantro (for garnish)
  • 1 piece lime (juiced)
  • To taste salt and pepper
  • To taste creamy sauce (like ranch or crema)

Instructions

  1. Season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat, add a splash of olive oil, and cook the chicken for about 6 to 7 minutes on each side.
  2. Let the chicken rest before slicing it into bite-sized pieces.
  3. In the same skillet, toss in the street corn and cook for 3 to 4 minutes until it’s bright and slightly charred.
  4. Add the cooked rice to the skillet. Stir to combine and let it heat through for another couple of minutes.
  5. Start with a generous scoop of the rice and corn mixture as your base. Arrange the sliced chicken on top.
  6. Sprinkle the creamy cheese all over the chicken and rice, and finish with chopped cilantro.
  7. Squeeze fresh lime juice over the top. Drizzle with the creamy sauce of your choice.

Notes

For extra flavor, marinate the chicken in lime juice and spices for an hour before cooking. Feel free to substitute ingredients like black beans for a vegetarian option.

Nutrition

Find it online: https://doughgirlbylea.com/chicken-rice-bowl-with-street-corn/

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