Flavorful Street Corn Chicken Rice Bowl
This Flavorful Street Corn Chicken Rice Bowl combines juicy, spiced chicken breasts with sweet corn, fragrant jasmine rice, and a zesty lime and chili seasoning. Topped with fresh cilantro and a creamy sour cream or Greek yogurt drizzle, this dish is a vibrant and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
For the Rice and Corn
- 1 cup jasmine rice
- 1 cup fresh sweet corn (or frozen)
Toppings
- ½ cup sour cream or Greek yogurt
- Extra cilantro for garnish (optional)
Instructions
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, generally using a 1:2 rice to water ratio. Set aside when done.
- Season the Chicken: In a bowl, mix the chili powder, cumin, salt, and pepper. Rub this spice mixture evenly over both sides of the chicken breasts. Drizzle the lime juice over the chicken and let it marinate for at least 10 minutes to enhance the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of oil. Place the chicken breasts on the skillet and cook for about 6-7 minutes on each side, or until fully cooked through and no longer pink in the center (internal temperature of 165°F/75°C). Remove from heat and let rest for a few minutes.
- Prepare the Corn: While the chicken cooks, heat the fresh or frozen corn in a separate pan over medium heat for about 3-5 minutes until tender and slightly caramelized. Optionally, season with a pinch of salt and a squeeze of lime juice.
- Assemble the Bowl: Divide the cooked jasmine rice between bowls. Slice the cooked chicken breasts and place them on top of the rice. Add a generous amount of the warm corn on the side.
- Add Toppings: Dollop sour cream or Greek yogurt over the bowl. Sprinkle chopped fresh cilantro on top for a bright, fresh finish. Optionally, add extra lime wedges or a pinch of chili powder for more heat.
Notes
- You can substitute chicken breasts with thighs if preferred for juicier meat.
- If you want to keep it dairy-free, omit sour cream or use a plant-based yogurt alternative.
- For a spicier dish, add some diced jalapeños or extra chili powder to the chicken seasoning.
- Fresh corn is preferred for sweetness, but frozen corn works well and can be used year-round.
- Leftover rice bowls can be stored in an airtight container in the fridge for up to 3 days and reheated.
