Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful dish that brings the essence of summer fairs right to your table. This bowl features succulent boneless chicken thighs grilled to perfection and paired with sweet corn, fluffy rice, and a zesty sauce that elevates every bite. Topped with fresh cilantro and a squeeze of lime, this meal is not only visually appealing but also bursting with flavor. Perfect for weeknight dinners or meal prep, this customizable recipe allows you to tailor it to your taste preferences, making it an ideal choice for any occasion.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 2 cups cooked long-grain white rice
- 1 cup fresh or frozen corn kernels
- 1 red bell pepper, diced
- 1 avocado, sliced
- ½ cup crumbled feta cheese
- Juice of 1 lime
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken thighs with chili powder, salt, and pepper. Cook for about 6-7 minutes on each side until golden brown and cooked through (165°F internal temperature). Let rest before slicing.
- In the same skillet, cook corn kernels for about 5 minutes until golden brown.
- In a bowl, mix corn with diced red bell pepper, lime juice, mayonnaise, and half of the cilantro.
- To assemble, place rice in bowls and top with sliced chicken, corn mixture, avocado slices, and crumbled feta. Garnish with remaining cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 155mg