Description
Savor the vibrant flavors of summer with these Street Corn Chicken Rice Bowls. This delightful dish combines tender chicken, sweet corn, creamy avocado, and a zesty sauce for a culinary experience that’s as visually appealing as it is delicious. Perfect for weeknight dinners or festive gatherings, these bowls promise to be a hit with family and friends, bringing smiles and satisfaction with every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh corn (about 2 ears)
- 1 ripe avocado, sliced
- 1 cup long-grain rice
- 2 tbsp freshly squeezed lime juice
- ¼ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp paprika
- ½ cup sour cream or Greek yogurt
Instructions
- Rinse the rice under cold water until clear. Cook according to package instructions (about 20 minutes).
- In a skillet over medium heat, heat olive oil. Add seasoned chicken breasts and cook for 6-7 minutes per side until golden.
- Add fresh corn to the skillet when chicken is nearly done; sauté until slightly caramelized.
- Mix sour cream with lime juice, cumin, paprika, salt, and pepper in a small bowl.
- Fluff the rice and layer it in bowls topped with sliced chicken, sautéed corn, avocado slices, and drizzle generously with sauce.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg