Street Corn Chicken Bowl (Print Version)
Tender chicken, sautéed corn, jasmine rice, and creamy lime dressing come together for a colorful, balanced bowl.
# What You'll Need:
→ Protein
01 -
1 pound boneless, skinless chicken breast
→ Grains
02 -
1 cup jasmine or basmati rice, uncooked
→ Vegetables
03 -
1 cup fresh or frozen corn kernels
04 -
1 large avocado, sliced
05 -
1/4 cup fresh cilantro, chopped
06 -
1 lime, juiced
→ Dairy
07 -
1/2 cup crumbled Cotija or feta cheese
08 -
2 tbsp sour cream
09 -
1 tbsp mayonnaise
→ Spices and Seasonings
10 -
1 tsp chili powder
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Oils
13 -
Olive oil, for cooking
# Steps to Follow:
01 -
Prepare rice according to package instructions until tender. Set aside and keep warm.
02 -
Season chicken breast evenly with salt, pepper, and chili powder. Heat olive oil in a skillet over medium heat, then cook chicken for 5 to 7 minutes per side until no longer pink inside.
03 -
Add corn kernels to the skillet when chicken is nearly done. Sauté for 3 to 5 minutes until slightly charred and fragrant.
04 -
Allow chicken to rest briefly, then dice into bite-sized pieces. In a large bowl, gently mix cooked rice, sautéed corn, chopped chicken, chopped cilantro, and lime juice.
05 -
In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, a pinch of chili powder, salt, and pepper until smooth.
06 -
Divide the mixture into bowls. Top each serving with sliced avocado, crumbled cheese, and drizzle with creamy lime dressing.
# Additional Notes:
01 -
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.