Street Corn Chicken Rice Bowl
A harmonious meal featuring juicy grilled chicken, crunchy fresh corn, and tender seasonal vegetables topped with a zesty lime dressing.
Ingredients
Main ingredients
- 2 cups Brown rice Follow package instructions for cooking.
- 1 lb Grilled chicken Ensure it's cooked to 165°F (75°C).
- 1 cup Fresh corn Can substitute with frozen corn.
- 2 cups Seasonal vegetables e.g., bell peppers, zucchini, red onion.
- 1 medium Lime Juice for the dressing.
- 3 tbsp Olive oil For grilling chicken and sautéing vegetables.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1 tsp Chili powder Optional, for added heat.
- to taste Cilantro For garnish.
Instructions
Preparation
- Cook the brown rice by following package instructions until tender.
- Season the chicken with salt, pepper, and a little olive oil. Grill over medium heat until fully cooked and registers 165°F (75°C) inside, then slice into strips.
Cooking
- In a frying pan, add a tablespoon of olive oil. Once hot, add fresh corn and seasonal vegetables. Sauté until they are tender, about 5-7 minutes.
- In a small bowl, mix the juice of the lime with a couple of tablespoons of olive oil, a pinch of salt, pepper, and chili powder if desired.
Assembly
- Start with a layer of brown rice in bowls. Top with grilled chicken slices and the sautéed corn and vegetables.
- Drizzle the lime dressing over the top.
- Add a sprinkle of chopped cilantro for freshness. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through. For variations, consider a vegetarian option using black beans or tofu.