Street Corn Chicken Rice Bowl
A vibrant and comforting rice bowl inspired by street food flavors, featuring zesty marinated chicken, sweet corn, and refreshing cilantro-lime rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken breasts
- 2 tablespoons citrus juice (lime or lemon)
- 1 tablespoon chipotle sauce
- 1 cup sweet corn (fresh or frozen)
- 2 cups cilantro-lime rice
- 1/2 cup cotija cheese
- Fresh cilantro, chopped
- 1 cup diced tomatoes
- 1–2 sliced jalapeños
- Avocado (optional)
- Black beans (optional)
- Extra lime juice (optional)
Instructions
- Marinate the chicken in a mixture of citrus juice and chipotle sauce for at least 15 minutes.
- Sauté the marinated chicken in a skillet over medium-high heat for about 6-8 minutes per side until cooked through.
- Char the sweet corn in the same skillet until lightly browned.
- Prepare cilantro-lime rice according to package instructions or homemade.
- Assemble the bowl with layers of cilantro-lime rice, cooked chicken, and charred corn.
- Drizzle with cotija sauce made from mixing cotija cheese with sour cream or yogurt and lime juice.
- Garnish with chopped cilantro, diced tomatoes, sliced jalapeños, and optional toppings.
- Serve immediately and enjoy!
Notes
For the creamiest cotija sauce, mix well and adjust lime juice to taste. Store leftovers separately and reheat as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg