Description

Experience the vibrant flavors of summer with this easy-to-make Street Corn Chicken Rice Bowl. Featuring juicy chicken, sweet corn, zesty lime, and fresh cilantro, this dish is a delightful explosion of taste and color. Perfect for weeknight dinners or entertaining guests, it’s a one-bowl wonder that promises to satisfy your cravings and impress your loved ones.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 cups fresh sweet corn (or frozen, thawed)
1 medium red onion, diced
1/2 cup fresh cilantro, chopped
Juice of 2 limes
1 tsp brown sugar
1 tsp smoked paprika (or regular)
2 cups cooked rice (brown or white)
1/2 cup sour cream or Greek yogurt

Instructions

Cook rice according to package instructions using broth for added flavor.
Season chicken breasts with salt, pepper, smoked paprika, and brown sugar; let sit for 10 minutes.
Heat oil in a skillet over medium-high heat and cook seasoned chicken for about 6-7 minutes per side until golden and cooked through.
Remove chicken; sauté corn and diced red onion in the same skillet until onions are translucent and corn caramelizes (about 5 minutes).
Dice chicken into bite-sized pieces and mix with sautéed corn and onions. Add lime juice and chopped cilantro.
Serve over cooked rice and top with sour cream or Greek yogurt.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 dish (approximately 400g)
Calories: 520
Sugar: 6g
Sodium: 600mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 5g
Protein: 40g
Cholesterol: 105mg

Keywords: - For variations, substitute chicken with shrimp or tofu. Add jalapeños for spice or avocado for creaminess. - Store leftovers in an airtight container for up to three days; reheat gently in the microwave.