Description
A delicious and satisfying meal that brings the flavors of street corn into a complete dish with grilled chicken, sweet corn, creamy avocado, and fluffy rice.
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
- Marinate the chicken in a mixture of lime juice, cumin, chili powder, salt, and pepper for at least 30 minutes.
- Rinse the jasmine rice under cold water and cook according to package instructions (about 18 minutes).
- In a skillet over medium heat, warm olive oil and sauté the corn until golden (about 5-7 minutes).
- Grill the marinated chicken on medium-high heat for about 6-7 minutes per side until fully cooked (165°F).
- Assemble bowls with a base of rice topped with sliced chicken, sautéed corn, diced avocado, and a squeeze of lime.
- Garnish with cilantro and serve warm.
Notes
For extra flavor, let the chicken marinate overnight. Use brown rice for a healthier option. Add toppings like diced tomatoes or jalapeños for a spicy kick.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg