Description
Street Corn Chicken Rice Bowls are a vibrant and flavorful meal that combines tender grilled chicken, sweet corn, and fragrant rice, all drizzled with a zesty sauce. This dish is perfect for weeknight dinners or gatherings, offering a delightful fusion of textures and tastes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh corn kernels (or frozen)
- 1 cup jasmine rice
- 2 tbsp lime juice
- 1 tsp chili powder
- ΒΌ cup chopped cilantro
- Β½ cup sour cream (or dairy-free alternative)
- 1 tsp agar-agar powder
Instructions
- Prepare your ingredients: Wash and chop vegetables; if using fresh corn, slice it off the cob.
- Cook the chicken: Preheat grill or pan to medium-high heat. Season chicken with salt, pepper, and chili powder. Grill for about 7 minutes per side until internal temperature reaches 165Β°F (75Β°C). Let rest before slicing.
- Make the rice: Cook jasmine rice according to package instructions (usually use 1 part rice to 2 parts water) until fluffy.
- SautΓ© the corn: In a skillet, cook corn with salt and chili powder over medium heat for about 5 minutes until tender.
- Whip up the sauce: Mix sour cream, lime juice, and agar-agar in a bowl until smooth.
- Assemble bowls: Layer rice in each bowl, top with sliced chicken, sautΓ©ed corn, drizzle with sauce, and garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/SautΓ©ing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
Keywords: For extra protein, consider adding black beans or chickpeas. Customize toppings by including diced avocado or crumbled feta cheese for added flavor.