Description
A delicious and vibrant Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and flavorful spices for a satisfying meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 lime, juiced
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken and season with chili powder, cumin, salt, and pepper. Cook until chicken is browned and cooked through.
- Add corn and red onion to the skillet, cooking for an additional 3-4 minutes until the corn is heated through.
- In a large bowl, combine cooked rice, chicken mixture, cilantro, and lime juice. Toss to combine.
- Serve warm, garnished with additional cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute quinoa or cauliflower rice for a different base.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg