Indulge in the vibrant and mouthwatering flavors of our street corn chicken rice bowl recipe! This dish is a delightful fusion of juicy grilled chicken, sweet roasted corn, and fluffy rice, all drizzled with a zesty lime dressing. Perfect for lunch or dinner, it’s a crowd-pleaser that brings the essence of street food right to your home. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this recipe is both simple and satisfying.
Ingredients
– 2 cups cooked rice
– 1 lb chicken breast, grilled and shredded
– 2 ears of corn, roasted and kernels removed
– 1 red bell pepper, diced
– 1 avocado, sliced
– 1/4 cup cilantro, chopped
– 1 lime, juiced
– 1 tsp chili powder
– Salt and pepper to taste
– Olive oil for cooking
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Per serving (1 bowl): Calories: 450, Protein: 30g, Carbohydrates: 50g, Fat: 15g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Start by cooking the rice according to package instructions.
2. While the rice is cooking, grill the chicken breast until fully cooked, about 6-7 minutes per side.
3. Remove the chicken from the grill and let it rest for a few minutes before shredding.
4. Roast the corn on the grill until slightly charred, then remove the kernels from the cob.
5. Dice the red bell pepper and set aside.
6. In a large bowl, combine the shredded chicken, corn, and bell pepper.
7. Drizzle olive oil and lime juice over the mixture and season with chili powder, salt, and pepper.
8. Fluff the cooked rice and divide it among four bowls.
9. Top each bowl of rice with the chicken and corn mixture.
10. Finish with avocado slices and chopped cilantro for garnish.
Alternative Ingredients
Feel free to substitute grilled chicken with shredded rotisserie chicken for a quicker option. You can also use frozen corn if fresh corn isn’t available. For a vegetarian option, replace chicken with black beans or grilled tofu.
Serving and Pairings
This street corn chicken rice bowl pairs wonderfully with a side of tortilla chips and salsa or a fresh garden salad. For added flavor, serve with a dollop of sour cream or your favorite hot sauce.
Storage and Reheating
To store, place leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. This dish can be frozen, but it’s best to store the components separately for optimal texture.
Cooking Mistakes
- Overcooking the chicken can make it dry; always let it rest before shredding.
- Not seasoning the corn and chicken properly can lead to bland flavors.
- Using too much lime juice can overpower the dish; adjust to taste.
- Skipping the resting time for the rice can lead to clumping.
- Using unripe avocados can affect the dish’s creaminess.
Helpful Tips
- Marinate the chicken for extra flavor before grilling.
- To enhance the corn’s sweetness, grill it with a bit of butter.
- Consider adding black beans for more protein and fiber.
- For a smoky flavor, add smoked paprika to the chicken seasoning.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Store the rice, chicken, and toppings separately in the fridge for up to three days for a quick assembly.
What kind of rice works best?
Jasmine or basmati rice works well for this recipe, but you can use any short or long-grain rice according to your preference.
Can I use canned corn instead of fresh?
Absolutely! Canned corn is a convenient alternative. Just drain and rinse before adding it to the dish.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it includes rice, chicken, and vegetables. Always check labels for processed ingredients.
How can I add more spice to this dish?
To increase the heat, add diced jalapeños to the chicken mixture or use a spicier hot sauce as a topping.
Conclusion
The street corn chicken rice bowl is a vibrant and flavorful dish that brings a taste of the streets to your dining table. With its combination of fresh ingredients and simple preparation, it’s perfect for any meal of the day. Enjoy the burst of flavors and textures with every bite!
Street Corn Chicken Rice Bowl
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast grilled and shredded
- 2 ears of corn roasted and kernels removed
- 1 red bell pepper diced
- 1 avocado sliced
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the rice according to package instructions.
- Grill the chicken breast until fully cooked, about 6-7 minutes per side.
- Let the chicken rest for a few minutes before shredding.
- Roast the corn on the grill until slightly charred and remove the kernels.
- Dice the red bell pepper.
- In a large bowl, combine the shredded chicken, corn, and bell pepper.
- Drizzle olive oil and lime juice over the mixture and season with chili powder, salt, and pepper.
- Fluff the cooked rice and divide it among four bowls.
- Top each bowl of rice with the chicken and corn mixture.
- Garnish with avocado slices and chopped cilantro before serving.
