Description
Mexican street corn meets tender chicken in this zesty rice bowl, blending smoky grilled flavors with creamy elote-inspired goodness. Spicy, tangy, and packed with authentic charm, you’ll savor each perfectly balanced bite of this culinary adventure.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts (1.5 lbs or 680 grams)
Vegetables and Aromatics:
- 1 cup fresh corn kernels
- 1 red bell pepper, diced
- 4 green onions, chopped
- 1/4 cup cilantro, chopped
Seasonings and Liquids:
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
- 2 cups cooked rice (white or brown)
Instructions
- Assemble all necessary culinary components for swift preparation.
- Craft a vibrant marinade by whisking olive oil, lime juice, cumin, chili powder, salt, and pepper in a mixing vessel.
- Submerge chicken breasts in the zesty marinade, allowing flavors to penetrate for a minimum of 30 minutes at room temperature.
- Preheat a skillet to medium heat, ensuring an even cooking surface.
- Carefully position marinated chicken breasts into the hot skillet, cooking approximately 6-7 minutes per side until achieving a golden-brown exterior and reaching internal temperature of 165°F.
- While chicken cooks, create a refreshing corn salsa by combining sweet corn kernels, diced bell peppers, chopped green onions, tangy lime juice, and fragrant cilantro in a separate mixing bowl.
- Gently fluff prepared rice into serving bowls, creating a pillowy base.
- Slice cooked chicken into elegant strips and artfully arrange atop the rice.
- Generously spoon vibrant corn salsa over the chicken, ensuring colorful coverage.
- Optional: Sprinkle additional fresh cilantro leaves for enhanced visual appeal and herbal brightness.
- Serve immediately to preserve optimal temperature and texture.
Notes
- Customize marinade intensity by adjusting spice levels to personal heat preference.
- Opt for Greek yogurt as a protein-packed alternative to traditional marinade for lighter version.
- Grill chicken instead of skillet cooking for smoky flavor and reduced oil content.
- Swap white rice with quinoa or cauliflower rice for low-carb or gluten-free dietary needs.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg