Description
A vibrant Street Corn Chicken Bowl that combines marinated chicken, roasted corn, and zesty toppings for a delightful summer dish.
Ingredients
Scale
- 400 g Chicken Breast Fillet
- 1 tbsp Lime Juice
- 1 tbsp Oil (Avocado or Canola)
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Cumin
- 300–400 g Corn (fresh, frozen, or canned)
- ½ Red Onion, finely chopped
- 1 Jalapeño (optional)
- 3 tbsp Yogurt or Sour Cream
- 1 tbsp Mayonnaise (optional)
- 2 tbsp Lime Juice
- 1 tsp Chili Seasoning or Tajín
- 2–3 tbsp Chopped Cilantro
- Feta or Goat Cheese (optional)
- Salt and Pepper to taste
Instructions
- Marinate and cook the chicken: In a bowl, mix oil, smoked paprika, garlic powder, cumin, and lime juice. Add chicken breast and let it marinate for at least 15 minutes. Heat your grill or skillet over medium-high heat and cook the chicken for 8-10 minutes or until golden and cooked through. Rest the chicken for a few minutes before slicing it thinly.
- Roast the corn: In a hot, dry skillet, roast the corn until it’s slightly charred and crispy. Mix it in a large bowl with red onion, jalapeño, yogurt, another squeeze of lime juice, cilantro, and chili seasoning until well combined.
- Cook the rice: Prepare the rice according to package instructions, or you can save time by using your leftover rice.
- Assemble the bowl: Divide the rice into serving bowls. Layer with sliced chicken and top generously with the corn mixture. Finish with cilantro, feta, or fresh greens for that vibrant touch.
Notes
For best results, marinate the chicken overnight. Make sure to season the rice for enhanced flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg