Description
A flavorful chicken rice bowl with a street corn twist, combining tender chicken, seasoned rice, and grilled corn for a satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup corn kernels
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 cup crumbled cotija cheese
Instructions
- Cook rice in chicken broth according to package instructions.
- Season chicken with chili powder, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a pan and cook chicken until done, about 6-7 minutes per side.
- Slice chicken into strips.
- Grill corn in a dry pan until lightly charred.
- Mix lime juice and cilantro into the cooked rice.
- Assemble bowls with rice, chicken, corn, and cotija cheese.
Notes
- Use leftover rotisserie chicken for a quicker meal.
- Add avocado slices for extra creaminess.
- Adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken rice bowl, street corn, easy dinner, Mexican-inspired