Street Corn Chicken Rice Bowls
A delightful and vibrant dish combining grilled chicken, charred corn, and fresh ingredients, all served on a fluffy bed of jasmine rice.
Ingredients
Main ingredients
- 2 cups cooked jasmine rice Fluffy and aromatic base.
- 2 pieces chicken breasts Tender and juicy protein.
- 1 cup corn kernels Sweet and fresh for crunch.
- 0.5 piece red onion Thinly sliced for flavor.
- 1 piece avocado Adds creamy texture.
- 0.5 cup cherry tomatoes Adds sweetness and color.
- 0.25 cup cilantro Fresh herb for garnish.
- 1 piece lime For squeezing over the bowls.
- 1 teaspoon chili powder Adds a spicy kick.
- 1 teaspoon smoked paprika For depth of flavor.
- 1 tablespoon olive oil Used for sautéing and grilling.
- to taste Salt and pepper Essential seasonings.
- 0.25 cup cotija cheese Optional; adds creaminess.
- to taste Hot sauce Optional garnish.
Instructions
Preparation
- Heat a skillet over medium heat, add olive oil, and sauté corn kernels for 5-7 minutes until charred.
- Season the corn with chili powder, smoked paprika, salt, and pepper, stirring to coat evenly.
- Remove the corn from heat and set aside.
Grilling Chicken
- Season chicken breasts with salt, pepper, and olive oil.
- Grill the chicken over medium-high heat for 6-7 minutes on each side until cooked through.
- Let the chicken rest for 5 minutes before slicing into thin strips.
Assembling the Bowls
- In a serving bowl, layer jasmine rice as the base.
- Top with sliced chicken, sautéed corn, diced red onion, halved cherry tomatoes, and avocado slices.
- Drizzle fresh lime juice over the top, sprinkle with cilantro and cotija cheese, and add hot sauce if desired.
- Serve immediately.
Notes
For best results, let the chicken marinate for added flavor. Customize bowls with favorite toppings.