Easy Street Corn Chicken Rice Bowl
A comforting, high-protein bowl featuring juicy chicken, sweet charred corn, and fluffy rice, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast Choose even-sized pieces for even cooking.
- 1 cup cooked rice White, brown, jasmine, or basmati can be used.
- 1 cup canned or frozen street corn Drain well if canned; thaw if frozen.
- 1 tablespoon olive oil Neutral oil with a high smoke point works well.
- 1 teaspoon garlic powder Fresh garlic can be substituted if available.
- Salt and pepper To taste.
- Chopped cilantro or parsley For garnish.
Instructions
Preparation
- Heat a skillet over medium heat and add olive oil.
- Pat the chicken breasts dry and season both sides with garlic powder, salt, and pepper.
Cooking Chicken
- Sear the chicken in the skillet for 6-7 minutes without touching it.
- Flip the chicken and cook for another 6-7 minutes until golden and internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Cooking Corn
- In the same skillet, add the street corn and cook for 2-4 minutes until heated and slightly charred.
- Taste and adjust salt as needed.
Assembly
- In a bowl, place a scoop of rice, add sliced chicken on top, spoon over corn, and garnish with cilantro or parsley.
- Serve warm and enjoy!
Notes
Pat the chicken dry for better browning. Avoid overcrowding the pan while cooking.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 40gFat: 15gSaturated Fat: 2gSodium: 450mgFiber: 4gSugar: 2g
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