Description
A flavorful and comforting bowl featuring grilled chicken, warm rice, and charred corn, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 2 cups cooked white rice (short or long grain)
- 1 cup street corn (canned or frozen corn kernels — thawed if frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat a grill (or grill pan) to medium-high heat.
- In a small bowl, whisk together olive oil, chili powder, garlic powder, salt, and pepper. Coat the chicken breasts evenly with this mixture.
- Grill the chicken for 6–7 minutes per side (depending on thickness), or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing thinly across the grain.
- In a skillet over medium heat, add the street corn and warm until slightly charred and heated through (about 4–6 minutes). If you like, add a squeeze of lime and a pinch of salt while heating.
- To assemble, divide the cooked rice among four bowls. Top each with sliced grilled chicken and a generous scoop of warm street corn.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
These estimates assume 1 lb (453.6 g) boneless skinless chicken breast, 2 cups cooked white rice, 1 cup corn kernels, and 1 tablespoon olive oil divided across 4 servings. Individual results will vary based on exact ingredient brands and cooking methods.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 325mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 75mg