Street Corn Chicken Rice Bowl Recipe
This vibrant Street Corn Chicken Rice Bowl combines tender chicken, sautéed corn, and fresh vegetables over a bed of jasmine rice, delivering a delightful medley of flavors and textures. It's a protein-packed meal ready in just 30 minutes.
Ingredients
- 1 cup jasmine rice
- 2 cups water or chicken broth
- 1 lb boneless skinless chicken breasts
- 1 cup corn kernels
- 1 red bell pepper diced
- 1 avocado diced
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 lime juiced
- Optional: hot sauce for serving
Instructions
- Rinse the jasmine rice under cold water until clear, then combine with water or broth in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until tender; fluff with a fork.
- Season chicken breasts with smoked paprika, cumin, salt, and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until cooked through.
- Remove chicken, let rest, then slice into strips.
- In the same skillet, add remaining olive oil, corn, and bell pepper; sauté for 5-6 minutes until charred and tender.
- Season with salt and pepper, and squeeze half of the lime juice over the mixture.
- Assemble bowls with rice, chicken, corn mixture, avocado, feta, and cilantro.
- Drizzle with remaining lime juice and add hot sauce if desired.
- Serve warm and enjoy!
Notes
Serve with lime wedges for an extra zesty touch.