Name: Street Corn Chicken Rice Bowl
Ingredients: 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)

Street Corn Chicken Rice Bowl

Print Recipe

Author: Dorothy Miler

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.

Find it online: https://www.receipster.com/easy-street-corn-chicken-rice-bowl/