Print

Street Corn Chicken Rice Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and hearty bowl featuring marinated chicken, sautéed corn, creamy avocado, and fragrant jasmine rice, inspired by vibrant street food flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup fresh sweet corn (or frozen)
  • 2 ripe avocados, diced
  • 1 cup jasmine rice
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup sour cream or Greek yogurt (optional)

Instructions

  1. Marinate the chicken using a blend of lime juice, cumin, chili powder, salt, and pepper for at least 30 minutes.
  2. Rinse the jasmine rice under cold water and cook it according to the package instructions, approximately 18 minutes.
  3. Heat olive oil in a skillet over medium heat and sauté the corn until golden, about 5-7 minutes.
  4. Grill the marinated chicken on medium-high heat for 6-7 minutes per side until it reaches an internal temperature of 165°F.
  5. Assemble bowls with a base of rice, sliced chicken, sautéed corn, and diced avocado. Squeeze lime over the top.
  6. Garnish with cilantro and serve warm.

Notes

For best results, marinate the chicken longer than 30 minutes. Use fresh corn for the best flavor, but frozen can work well too. Adjust seasoning to taste.

Nutrition

Find it online: https://sousviderecipe.com/street-corn-chicken-rice-bowl-2/