Description
A vibrant and delicious Street Corn Chicken Rice Bowl inspired by Mexican flavors, combining grilled corn, tender chicken, and zesty lime.
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 cups corn (fresh, canned, or frozen)
- 2 cups cooked rice (white or brown)
- 1/2 cup cotija cheese, crumbled
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/4 cup tahin
- 1 tablespoon chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a skillet over medium heat. Add the diced chicken and season with salt, pepper, and chili powder. Cook until the chicken is cooked through and golden brown, about 5-7 minutes.
- Add the corn to the same skillet and cook until slightly charred, about 3-4 minutes.
- Mix the tahin and lime juice in a small bowl to create the sauce.
- Assemble the bowls by layering rice, cooked chicken, and charred corn. Drizzle with the tahin-lime sauce.
- Top with avocado slices, cotija cheese, chopped cilantro, and an extra squeeze of lime.
- Serve immediately and enjoy your fresh and healthy weeknight meal!
Notes
Customize the dish by adding more veggies or adjusting spice levels to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg