Description
A delicious and nutritious street corn chicken rice bowl, perfect for a quick weeknight dinner or leisurely weekend meal.
Ingredients
Scale
- 2 Chicken breasts
- 1 cup Mexican street corn
- 1/4 cup Cilantro, chopped
- 1 Lime, juiced
- 2 cups Rice, cooked
- 1 Avocado, sliced
- 1/2 cup Pickled onions
- 2 tbsp Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the rice according to package instructions. Once done, mix in the lime juice and chopped cilantro.
- Season the chicken breasts with olive oil, salt, and pepper. Grill or pan-fry until fully cooked through, about 6-8 minutes per side.
- Prepare the Mexican street corn by mixing corn with lime juice, chopped cilantro, and crumbled feta cheese, if desired.
- Slice the avocado and prepare your pickled onions.
- Assemble by layering cilantro lime rice, sliced chicken, Mexican street corn, avocado, and pickled onions. Serve fresh.
Notes
Adjust the spice level with jalapeños or hot sauce. For a vegetarian option, swap chicken with grilled tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: street corn, chicken bowl, healthy dinner, Mexican recipe