Easy Street Corn Chicken Rice Bowl
Savor the vibrant flavors of sweet corn and tender chicken in this delightful rice bowl, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet cooking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup long grain rice
- 2 cups water
- 1 cup fresh sweet corn (or frozen)
- 1 red bell pepper, diced
- 3 green onions, thinly sliced
- Juice of 2 limes (about ¼ cup)
- 1 tsp chili powder
Instructions
- 1. Season chicken breasts with salt, pepper, and chili powder.
- 2. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest.
- 3. Rinse rice under cold water until clear.
- 4. In a medium saucepan, combine rice and water. Bring to a boil, then lower heat, cover, and simmer for about 15-20 minutes until fluffy.
- 5. In the same skillet used for chicken, add sweet corn and diced red bell pepper. Sauté for about 5 minutes until tender but crisp.
- 6. Slice rested chicken into bite-sized pieces and return to skillet with corn and peppers.
- 7. Squeeze fresh lime juice over the mixture and stir gently.
- 8. Fluff cooked rice with a fork and divide among bowls. Top each bowl with the chicken-corn mixture and garnish with sliced green onions.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg