Description
Indulge in the vibrant flavors of summer with this Street Corn Chicken Rice Bowl, a delightful dish that brings together marinated grilled chicken and a zesty street corn salad. Perfect for casual dinners, meal prep, or sunny gatherings, each bite bursts with a unique blend of spices and textures. This customizable bowl is not only quick to prepare but also packed with protein and fresh veggies, making it a satisfying and nutritious option for any occasion.
Ingredients
Scale
- 4 small boneless, skinless chicken breasts
- 2 cups grilled corn (3–4 cobs)
- 1/3 cup mayo
- 1/4 cup feta cheese, crumbled
- 4 cups cooked rice of your choice
- black beans
- cherry tomatoes, halved
- jalapeño slices
- lime wedges
- 1–2 avocado, sliced
Instructions
- Marinate the chicken in your favorite marinade for at least 30 minutes.
- Grill corn over medium-high heat for 10-15 minutes until charred; cool and cut off kernels.
- In a bowl, combine grilled corn with mayo, feta, cilantro, lime juice, garlic, spices, red onion, and cotija cheese.
- Grill marinated chicken for 6-7 minutes per side until cooked through; let rest before slicing.
- Assemble bowls starting with rice, topped with sliced chicken and street corn salad; add black beans, cherry tomatoes, jalapeños, avocado slices, and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 600g)
- Calories: 670
- Sugar: 6g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 9g
- Protein: 37g
- Cholesterol: 75mg