Description
Experience a vibrant fiesta of flavors with this Street Corn Chicken Rice Bowl. Juicy grilled chicken, sweet corn, and zesty toppings come together for a wholesome meal that’s perfect for summer gatherings or busy weeknights. Each bite delivers smoky undertones and creamy textures, making it an instant favorite for family and friends.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 ears fresh corn on the cob
- 1 cup brown rice
- 1 medium red onion, finely chopped
- 1/2 cup fresh cilantro, chopped (or parsley)
- Juice of 1 lime
- 2 tbsp taco seasoning
- 1/2 cup crumbled feta cheese (or cotija)
- 1/2 cup sour cream (or Greek yogurt)
- 1 tsp chili powder
- 1 tsp garlic powder
Instructions
- Prepare all ingredients: chop onions and cilantro.
- Heat olive oil in a skillet over medium-high heat. Sear chicken breasts on both sides until golden brown, about 6-7 minutes per side.
- Sprinkle taco seasoning over the chicken while cooking to infuse flavor.
- Grill corn until charred on all sides, approximately 10 minutes. Let cool before slicing off kernels.
- In a separate pot, boil water and cook brown rice according to package instructions until tender but slightly firm.
- Assemble bowls by layering rice, sliced chicken, grilled corn, chopped onions, cilantro, and crumbled feta.
- Drizzle with lime juice and sour cream sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling, Searing, Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 100mg