Street Corn Chicken Rice Bowl
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh sweet corn (or frozen)
- 2 ripe avocados, diced
- 1 cup jasmine rice
- 2 tablespoons fresh lime juice
- 1/2 cup chopped cilantro (optional)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sour cream or Greek yogurt (optional)
Instructions
- Marinate the chicken in a mixture of lime juice, cumin, chili powder, salt, and pepper for at least 30 minutes.
- Rinse the jasmine rice under cold water and cook according to package instructions (about 18 minutes).
- In a skillet over medium heat, warm olive oil and sauté the corn until golden (about 5-7 minutes).
- Grill the marinated chicken on medium-high heat for about 6-7 minutes per side until fully cooked (165°F).
- Assemble bowls with a base of rice topped with sliced chicken, sautéed corn, diced avocado, and a squeeze of lime.
- Garnish with cilantro and serve warm.