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Street Corn Chicken Rice Bowl
This vibrant Street Corn Chicken Rice Bowl is the ultimate 30-minute weeknight dinner. It combines juicy grilled chicken with creamy, charred corn and fluffy rice for a healthy, family-friendly meal.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 John Miller📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- bowl
📝 Preparation Steps
1
Heat a tablespoon of olive oil in your grill pan or skillet over medium-high heat.
olive oil (for grilling)1 tablespoon
2
Season the chicken breasts generously with salt, pepper, and smoked paprika. Grill for 6 to ⏱️ 7 minutes on each side until cooked through. Let rest, then slice thinly.
chicken breasts2smoked paprika1 teaspoon
3
In a separate pan, melt the butter over medium heat. Add corn kernels and cook for ⏱️ 3-4 minutes until slightly charred.
butter1 tablespooncorn kernels (fresh or frozen)2 cups
4
Stir in the mayonnaise, sour cream, chili powder, and fresh lime juice. Cook for another minute until warmed through. Season with salt and pepper.
mayonnaise1 tablespoonsour cream1 tablespoonchili powder1 teaspoonlime, juiced1Salt and pepper, to taste
5
Assemble the bowls by spooning rice into the bottom, layering on the sliced chicken, and topping generously with the street corn mixture.
6
Garnish with crumbled cotija cheese and fresh chopped cilantro. Serve immediately with extra lime wedges.
lime, juiced1
Nutrition Facts
calories
485 calories
fat Content
22g fat
serving Size
1 bowl
fiber Content
4g fiber
sugar Content
6g sugar
sodium Content
650mg sodium
protein Content
32g protein
carbohydrate Content
45g carbs
saturated Fat Content
8g saturated fat
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