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Street Corn Chicken Rice Bowl Recipe

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★★★★★

5 from 101 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining tender pan-seared chicken, smoky sautéed corn, fluffy jasmine or basmati rice, creamy avocado, fresh cilantro, tangy lime juice, and a sprinkle of salty cotija or feta cheese. Ideal for a quick, satisfying weeknight dinner that brings a touch of Mexican-inspired street food right to your table.

Ingredients

Scale

Proteins

  • 1 pound boneless, skinless chicken breast

Grains

  • 1 cup jasmine or basmati rice

Vegetables & Herbs

  • 1 cup fresh or frozen corn
  • 1 large avocado
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, juiced

Dairy

  • 0.5 cup cotija or feta cheese

Spices & Oils

  • 1 teaspoon chili powder
  • 1 splash olive oil (for cooking)
  • Salt and pepper to taste

Instructions

  1. Cook the rice: Prepare the jasmine or basmati rice according to the package instructions. This usually involves rinsing the rice and cooking it in water until fluffy. While the rice cooks, proceed to the next steps to save time.
  2. Season the chicken: Evenly season the chicken breasts on both sides with salt, pepper, and chili powder to infuse them with flavor.
  3. Cook the chicken: Heat a skillet over medium heat and add a splash of olive oil. Once the oil is hot, place the seasoned chicken breasts in the skillet. Cook for about 5 to 7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is no longer pink inside.
  4. Sauté the corn: When the chicken is almost done, add the corn to the same skillet. Sauté the corn for 3 to 5 minutes until it develops a slightly smoky and charred flavor, enhancing its sweetness.
  5. Rest and chop the chicken: Remove the chicken from the skillet and let it rest for a few minutes. This keeps the chicken juicy. Then chop it into bite-sized pieces suitable for the bowl.
  6. Combine ingredients: In a large bowl, mix together the cooked rice, sautéed corn, chopped chicken, fresh chopped cilantro, and lime juice. Stir gently so that all flavors meld.
  7. Assemble the bowls: Divide the mixture into serving bowls. Top each bowl with fresh slices of avocado and a generous sprinkle of cotija or feta cheese for a creamy, salty finish.

Notes

  • Use jasmine rice for a slightly floral aroma or basmati rice for a nuttier flavor.
  • Frozen corn works well if fresh corn is not available; just thaw before sautéing.
  • Adjust the chili powder to taste or substitute with smoked paprika for a different flavor profile.
  • Letting the chicken rest after cooking helps retain its juiciness.
  • For extra zest, add a dash of hot sauce or finely chopped jalapeño when mixing the bowl.

Keywords: street corn, chicken rice bowl, sautéed corn, cotija cheese, avocado, easy dinner, Mexican-inspired, skillet chicken

Find it online: https://nayabaker.com/street-corn-chicken-rice-bowl-recipe/