Indulge in the vibrant and mouthwatering street corn chicken rice bowl, a dish that beautifully marries grilled chicken, sweet corn, and a medley of fresh ingredients. Perfect for a quick weeknight dinner or a flavorful lunch, this recipe captures the essence of street food with every bite. The combination of textures and tastes creates a satisfying experience that will keep you coming back for more.
Ingredients
- 1 cup cooked rice (white or brown)
- 1 grilled chicken breast, sliced
- 1 cup corn kernels (fresh or grilled)
- 1/2 cup diced tomatoes
- 1/4 cup diced red onions
- 1/4 cup crumbled cheese (optional)
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 2 people, with a preparation time of 15 minutes and a cooking time of 20 minutes.
Nutritional Value
Each serving contains approximately 450 calories, 30g protein, 40g carbohydrates, and 15g fat. This is based on one serving size.
Step-by-Step Cooking Process
- Start by cooking the rice according to package instructions.
- While the rice cooks, grill the chicken breast until it reaches an internal temperature of 165°F.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Grill the corn on the cob for about 10 minutes, rotating occasionally until charred.
- Once grilled, cut the corn kernels off the cob.
- In a large bowl, combine the cooked rice, sliced chicken, and corn kernels.
- Add diced tomatoes, red onions, and crumbled cheese if using.
- Drizzle lime juice over the mixture and sprinkle with chili powder.
- Toss everything gently to combine and season with salt and pepper.
- Garnish with chopped cilantro before serving.
Alternative Ingredients
You can substitute grilled chicken with tofu or black beans for a vegetarian option. Additionally, use quinoa instead of rice for a healthier grain alternative.
Serving and Pairings
This dish pairs wonderfully with avocado slices, a side of tortilla chips, or a fresh green salad. It can also be enhanced with your favorite salsa or hot sauce for an extra kick.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through. This dish can be frozen for up to a month; however, the texture of the corn may change upon thawing.
Cooking Mistakes
- Don’t overcook the chicken; it can become dry.
- Use fresh corn for the best flavor.
- Don’t skip the lime juice; it brightens the dish.
- Ensure your rice is fluffy and not sticky.
- Season each layer as you build the bowl for better flavor.
Helpful Tips
- Marinate the chicken for added flavor.
- Use a grill pan if you don’t have an outdoor grill.
- Customize toppings based on your preferences.
- Try adding black beans for extra protein.
FAQs
Can I make this dish ahead of time?
Yes, you can prep the ingredients in advance and assemble the bowl when ready to serve. This allows the flavors to meld nicely.
What can I use instead of corn?
If you don’t have corn, you can use diced bell peppers or zucchini for a similar crunch and sweetness.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you use gluten-free rice and ensure other ingredients are gluten-free.
Can I add beans to this dish?
Absolutely! Adding black beans or pinto beans can increase the protein content and make the dish heartier.
How long does this dish last in the fridge?
The street corn chicken rice bowl can last up to 3 days in the fridge when stored properly in an airtight container.
Conclusion
The street corn chicken rice bowl is a delightful and colorful dish that brings the flavors of the street right to your kitchen. Easy to prepare and packed with nutrition, it’s perfect for any meal. Enjoy the vibrant taste and satisfying textures that make this bowl a favorite for all.
Street Corn Chicken Rice Bowl
Ingredients
- 1 cup cooked rice white or brown
- 1 grilled chicken breast sliced
- 1 cup corn kernels fresh or grilled
- 1/2 cup diced tomatoes
- 1/4 cup diced red onions
- 1/4 cup crumbled cheese optional
- 2 tablespoons chopped cilantro
- 1 lime juiced
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions.
- Grill the chicken breast until fully cooked.
- Let the chicken rest for 5 minutes before slicing.
- Grill the corn on the cob for about 10 minutes, rotating occasionally.
- Cut the corn kernels off the cob after grilling.
- In a large bowl, combine the cooked rice, sliced chicken, and corn kernels.
- Add diced tomatoes, red onions, and cheese if desired.
- Drizzle lime juice over the mixture and sprinkle with chili powder.
- Toss gently to combine and season with salt and pepper.
- Garnish with chopped cilantro before serving.
Nutrition
