Description
Easy Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together juicy chicken, sweet corn, fluffy rice, and zesty lime for an unforgettable meal experience. Perfect for busy weeknights or entertaining guests, this customizable bowl can be tailored to your tastes with seasonal vegetables and spices. Gather around the table for a delightful feast that’s as easy to prepare as it is delicious.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn kernels
- 2 cups white rice (uncooked)
- 2 tbsp freshly squeezed lime juice
- ¼ cup chopped cilantro
- ½ cup sour cream
- 2 tbsp taco seasoning
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Season the chicken breasts with salt and pepper. Place in the baking dish and roast for 25-30 minutes until cooked through.
- Cook the rice according to package instructions while the chicken roasts.
- Sauté fresh corn in a pan over medium heat with a bit of oil for about five minutes until caramelized.
- Mix sour cream and taco seasoning in a small bowl; adjust seasoning if desired.
- Slice the roasted chicken and assemble bowls with rice, corn, sliced chicken, sauce, lime juice, and cilantro.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - For extra flavor, marinate the chicken before cooking. - Substitute chicken with tofu or shrimp for different dietary needs. - Store leftovers in an airtight container for up to three days; reheat with a splash of broth.