Street Corn Chicken Rice Bowl
A delightful dish that combines grilled chicken, roasted corn, and rice with zesty lime and fresh cilantro, perfect for a satisfying meal.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Seasoned and grilled
- 1 cup corn (fresh or canned) Roasted
- 2 cups cooked rice Jasmine or basmati recommended
- 1 tablespoon olive oil For cooking corn
- 1 teaspoon chili powder For seasoning chicken
- 1 teaspoon garlic powder For seasoning chicken
- 1 lime juiced For garnishing and flavor
- to taste salt and pepper For seasoning chicken
- fresh cilantro For garnish
Instructions
Preparation
- Season the chicken breasts generously with chili powder, garlic powder, salt, and pepper.
- Preheat the grill or skillet over medium heat.
- Grill the chicken for about 6-7 minutes on each side or until no longer pink in the middle.
- Remove chicken and let it rest for a few minutes before slicing into strips.
Cooking Corn
- If using fresh corn, cut it off the cob. Heat olive oil in a skillet over medium-high heat.
- Add corn and cook for about 5 minutes until slightly roasted and charred.
Assembly
- In a large serving bowl, layer the cooked rice at the bottom.
- Place the sliced grilled chicken on top of the rice, followed by the roasted corn.
- Drizzle freshly squeezed lime juice over the dish.
- Garnish with freshly chopped cilantro and serve warm.
Notes
For a personalized touch, consider adding toppings such as diced avocado, chopped red onions, or feta cheese. This dish can be prepared in advance, and leftovers can be reheated easily.