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Irresistible Street Corn Chicken Rice Bowl Recipe

Irresistible Street Corn Chicken Rice Bowl Recipe
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★★★★★

5.2 from 25 reviews

This Irresistible Street Corn Chicken Rice Bowl combines juicy marinated grilled chicken, sweet sautéed corn, creamy avocado, and fragrant jasmine rice for a vibrant and flavorful meal inspired by street food favorites. Perfect for a quick weeknight dinner packed with fresh ingredients and bold spices.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Grain and Vegetables

  • 1 cup jasmine rice
  • 1 cup fresh sweet corn (or frozen corn)
  • 2 ripe avocados, diced
  • 1/2 cup chopped cilantro (optional)

Optional Toppings

  • 1/2 cup sour cream or Greek yogurt (optional)

Instructions

  1. Marinate the Chicken: In a bowl, combine the lime juice, ground cumin, chili powder, salt, and pepper. Add the chicken breasts and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes to infuse the flavors.
  2. Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, which is typically about 18 minutes, until tender and fluffy. Keep warm.
  3. Sauté the Corn: Heat olive oil in a skillet over medium heat. Add the fresh or frozen corn and sauté for 5 to 7 minutes until the corn is golden and slightly caramelized, stirring occasionally to prevent burning.
  4. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken breasts from the marinade and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Let rest for a few minutes before slicing.
  5. Assemble the Bowls: Start with a base of cooked jasmine rice in each bowl. Top with sliced grilled chicken, sautéed corn, diced avocado, and a squeeze of fresh lime juice. Garnish with chopped cilantro and add sour cream or Greek yogurt if desired. Serve warm and enjoy!

Notes

  • For extra heat, add a pinch of cayenne pepper or hot sauce to the marinade.
  • Use frozen corn if fresh corn is out of season; just thaw before sautéing.
  • Sour cream or Greek yogurt adds creaminess and balances the spice, but can be omitted for a lighter dish.
  • Jasmine rice can be substituted with brown rice for added fiber.
  • Leftover bowls can be stored in the fridge for up to 3 days, best served reheated.

Nutrition

Keywords: street corn chicken rice bowl, grilled chicken recipe, summer chicken bowl, mexican inspired chicken bowl, healthy chicken rice bowl

Find it online: https://cookwithruby.com/irresistible-street-corn-chicken-rice-bowl-recipe/