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Street Corn Chicken Rice Bowl

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A delicious bowl combining grilled chicken, sautéed corn, creamy avocado, and jasmine rice, finished with fresh lime and cilantro.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup fresh sweet corn (or frozen)
  • 2 ripe avocados, diced
  • 1 cup jasmine rice
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup sour cream or Greek yogurt (optional)

Instructions

  1. Marinate the chicken in a mixture of lime juice, cumin, chili powder, salt, and pepper for at least 30 minutes.
  2. Rinse the jasmine rice under cold water and cook according to package instructions (about 18 minutes).
  3. In a skillet over medium heat, warm olive oil and sauté the corn until golden (about 5-7 minutes).
  4. Grill the marinated chicken on medium-high heat for about 6-7 minutes per side until fully cooked (165°F).
  5. Assemble bowls with a base of rice topped with sliced chicken, sautéed corn, diced avocado, and a squeeze of lime.
  6. Garnish with cilantro and serve warm.

Notes

Marinate for at least 30 minutes for best flavor. Cook rice while other ingredients are cooking to save time.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-rice-bowl-4/