Description
Indulge in a vibrant Street Corn Chicken Rice Bowl, where tender chicken meets sweet corn, zesty lime, and creamy cotija cheese for a fiesta of flavors. Perfect for busy weeknights or entertaining friends, this dish is not only easy to prepare but also customizable to your taste. Experience a delightful blend of colors and textures that will make your taste buds dance!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels
- 1 cup jasmine rice
- 3 tablespoons freshly squeezed lime juice
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse jasmine rice under cold water until clear. In a saucepan, combine rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and cook until fluffy (about 15 minutes).
- Season chicken breasts with salt, pepper, cumin, and paprika. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes per side until golden brown and cooked through.
- In another skillet, sauté fresh corn kernels with a dash of salt until slightly browned (around 5 minutes).
- To assemble the bowl: Start with jasmine rice as the base. Top with sliced chicken and sautéed corn.
- Drizzle lime juice generously over the top and sprinkle with cotija cheese and chopped cilantro.
- Serve warm with extra lime wedges or hot sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken in lime juice and spices beforehand. Customize by swapping chicken for shrimp or tofu; add vegetables like bell peppers or avocado for extra nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days.